Festival Bread

Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180 ml (¾ cup) water, while stirring, to form a sticky dough.
Cover with plastic wrap and rest for 35 minutes.
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).
Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8 cm logs.
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.
Serve bread warm.