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1
Combine the * ingredients in a large bowl and mix well.
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2
Add the ingredients to the Step 1 bowl, and mix with a fork or similar (it will be very sticky).
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3
When the dough comes together, cover with plastic wrap and rest it in the refrigerator for at least 30 minutes.
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4
In the meantime, cream the butter, and then mix in the flour.
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5
Take the rested dough from Step 3 onto a floured work surface.
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6
Press it out, and brush thinly with the Step 4 butter mixture.
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7
Fold the dough into thirds while dusting it with flour, and roll out.
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8
Turn 90 degrees, fold into thirds and roll out again.
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9
Repeat 4 times.
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10
If you have time, wrap the folded dough again and rest it in the refrigerator for about 1 hour.
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11
Roll the dough out about 2.5 to 3 cm thick, and cut out with a donut cutter.
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12
Deep fry in 180C oil until cooked through, taking care not to let it burn (if the oil temperature is too low the dough will not form nice layers, and if it's too high the center will be uncooked).
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13
This is how it looks cut.
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14
I re-folded the leftover dough while dusting it with flour, formed it into croissants and baked it.
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15
You could just deep fry the leftover dough bits instead.
