Laughing Doughnuts are also known as Sesame Smiling Cookie Balls, and popular throughout Asia, especially during Lunar New Year because of the crack that resembles a smiling mouth! Their crispy sesame cookie exterior yields a lightly sweet cake-like interior, making it an irresistible snack.
In a large bowl, or the bowl of an electric mixer, whisk together the flour, sugar, and baking powder. Add the eggs and melted shortening and mix until combined. Dump the mixture onto a work surface and knead until the dough forms a fairly smooth ball. Be patient working the dough, but if you find that the dough is too dry, you can add a few drops of additional melted shortening or water until you get a workable consistency.
Divide the dough into two balls. Working with one batch at a time, roll the first piece of dough into a cylinder, then divide the dough into 16 smaller pieces. Roll each ball until smooth. You should have 16 balls about 1” to 1 1/4” in diameter. Repeat with the second batch of dough, you will have 32 balls in total.Dip each ball in a bowl of water, then drop it in a bowl of sesame seeds, rolling to coat them on all sides. Use your hands to roll and press the seeds into the balls.
Heat the oil in a wok or deep sided sauce pan over medium heat until the oil is 300°F. Be sure you have at least 3 inches of oil in your pan. Line a tray or large plate with paper towels, and set aside.
Working in small batches, carefully add the balls and fry, turning periodically, until the doughnuts are golden brown, puffed, and have developed the signature crack. Use a spider or slotted spoon to carefully transfer the doughnuts onto a paper towel lined tray to drain. Repeat until all the doughnuts are cooked.
All the doughnuts to cool slightly, then enjoy warm or at room temperature. Store fully cooled doughnuts in an airtight container for up to 1 week.