Place the flour, baking powder, baking soda, salt, sugar, and yeast in a large mixing bowl. Stir well.

In a jug, crack the egg in and add in the water. Whisk it well using a fork.

Make a well in the centre of the flour mix, then pour in the egg and water mixture little by little as you stir and mix until all is combined. Depending on the weather and the room humidity, you may not need all the egg-water mixture.  

You can mix the flour mixture and the egg mixture in a stand mixer if you like. But it won’t take long to do it by hand.

Just keep working and slightly knead the dough until it is smooth. It takes about 5 minutes to do it.

Once you are done with kneading, shape the dough into a big ball and place it in an oiled mixing bowl. Cover it with a cling film or a damp tea towel. Keep the bowl in a dry and warm place for at least 1 hour. 

After the resting time, the dough will be at least doubled in size. Punch it to release the air inside it. 

Dust your work area/ chopping board with a little bit of flour. Then put the dough on it and roll it out onto a rectangle shape about 9”x12” with 0.25” thick.

Using a sharp knife or a pizza cutter, cut the dough lengthwise in the middle and cut along the width. Aiming at getting a 1.5”x4.5” rectangle. So you will have 16 small rectangles in total. Try your best to cut them in a uniform shape and size.

Pick one rectangle and pile it on top of another rectangle. Using a chopstick, carefully press the middle of the rectangle lengthwise. The idea is to make the two rectangles stick to each other in the centre along its length. 

Heat the oil in a deep frying pan or a wok. Check the temperature of the oil by throwing a little piece of dough in the hot oil. If it’s frying up steadily quickly but not too rapidly, the oil is ready.

Now, take a pair of rectangles and hold both ends of the rectangle as you gently pull it apart to making it longer at least doubles in size. Then carefully slide the rectangle dough in the hot oil. Use chopsticks or a tong to turn the cruller around the oil. Fry until it is fully cooked and light golden in colour.