Festival Bread

Directions

1. 1
   Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (3/4 cup) water, while stirring, to form a sticky dough.
2. 2
   Cover with plastic wrap and rest for 35 minutes.
3. 3
   Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
4. 4
   Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
5. 5
   Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
6. 6
   Serve bread warm.