Sift flour and baking powder together and set it aside.
Crack the eggs into a mixing bowl and whisk.
Add the oil into the bowl and combine them all together.
Fold the flour into the egg mixture by cutting action with wooden spatula in order to avoiding overmix them.
Wear disposable plastic gloves and grease hands with a little oil.
Take about 1 tbsp of dough for each doughnut. Shape the mixture into 8 balls the size of ping pong balls.
Heat oil over medium heat to 150°C ( 300°F) *5
Deep fry the dough balls slowly. When the dough is cooked slowly, the outside becomes crispy first and then the inside cooks slowly. Because the air expands inside the ball, it creates a crack in the outside.
When doughnuts balls crack and golden brown in colour, remove from the oil and drain the excess oil on cooling lack lined with kitchen paper.
*1 I used Okinawan brown sugar. If it is in chunk, you need to use food process before adding to the egg. Also you can substitute this with brown sugar or white caster sugar.Also if you use cup to measure, brown sugar need to be packed 1/3 cup. *2 I used extra virgin olive oil.*3 Cake flour recommended to use or you can substitute this with all purpose flour. *4 You need more than 30ml. This is the amount the dough absorbed. I measured this for calculating the nutritional fact as accurate as possible.*5 If you don't have a thermometer, drop a little bit of dough into the oil. If the dough come back to the surface before it reach to the bottom of the pan, the oil temperature is too high. If the dough sink to the bottom of the deep frying pan and float back up slowly, it is ideal temperature.