On a recent trip to Hong Kong, I went to one of the the famous (maybe overhyped) Tai Cheong bakeries. Among everything else was what I think are called Chinese donuts. Basically small, round versions of the Chinese crullers served with congee, tossed with granulated sugar. The light, puffy interior is nothing like the deep fried Pillsbury biscuits with sugar found in Chinese buffets in the US.
I'm not expecting to go to Hong Kong again or Chinatown on a regular basis, so it would be better if I can make these at home. Does anyone know if the same recipe for Chinese cruller dough can be used to make these? Can't seem to find a separate recipe for these online.