Fluffy Italian Donuts

• 300 grams Flour (cake flour)
• 2 Eggs
• 75 grams Sugar
• 8 grams Baking powder
• 165 ml Milk
• 1 dash Liqueur (less than 1 tsp -- just enough to add a bit of fragrance)
• 1 Vegetable oil (as needed for deep-frying)

1. In a bowl, combine the sugar and egg.
2. Add the sifted flour and mix some more.
3. Once the batter is incorporated, add the baking powder.
4. Add the milk (165 ml or 150 g) in several batches, add the liqueur, and mix well.
5. If the dough from Step 2 is too thick and it is tough to whisk, add the remaining milk, a little at a time, to make it thinner.
6. The batter should be not too thick or not to thin, but needs just enough thickness as shown in this photo.
7. Form small balls using 2 small spoons, drop the batter into the heated oil at about 160-170C (320 to 338 Fahrenheit), and slowly deep-fly.
8. The donuts should rise and start to spin around.
9. They will turns into round balls and float to the top.
10. Once they're a nice fox-brown, take them out of the oil and place on a rack or similar to remove any excess oil.
11. Sprinkle on some powdered sugar, and they're done.

flour, eggs, sugar, baking powder, milk, liqueur, vegetable oil

Taken from cookpad.com/us/recipes/147377-fluffy-italian-donuts (may not work)