Ee Kya Kway: Burmese Fried Dough Fritters with Milk Tea

In a large mixing bowl, whisk together the all-purpose flour, rice flour, sugar, salt, and instant yeast. Gradually add the warm water, stirring until a soft, shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour or water as needed.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes, or until doubled in size.

Punch down the dough and roll it out on a lightly floured surface to about 1/2-inch (1.3 cm) thickness. Using a knife or a pastry wheel, cut the dough into triangles or diamond shapes about 2 inches (5 cm) wide.

Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, filling it at least 2 inches (5 cm) deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Carefully slide a few dough pieces into the hot oil, making sure not to overcrowd the pot. Fry for 2 to 3 minutes per side, until golden brown and puffed. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain.

While the fritters are frying, bring the water to a boil in a small saucepan. Add the black tea leaves, reduce to a simmer, and let steep for 3 to 4 minutes. Strain the tea into a heatproof pitcher or teapot.

Stir the condensed milk and evaporated milk (if using) into the hot tea until well combined. Adjust the sweetness to your liking, adding more condensed milk if desired. Keep warm.

Dust the warm fritters generously with powdered sugar and serve immediately with the hot milk tea. Enjoy while still warm and crispy.