Okinawan Donuts
These Okinawan donuts are similar to old-fashioned donuts, but denser and crispier thanks to their slow-frying method. They have a wonderfully satisfying texture, crisp on the outside and tender on the inside, and are easily one of my all-time favorites. Hands down.
And in my opinion, they’re at their absolute best when eaten warm, fresh from the fryer.
Ingredients
-
⅓ cup Marakami Syoten Okinawan Brown Sugar, crushed
- 1 egg
- 2 tablespoons whole milk
-
1 teaspoon Wadaman Organic White Sesame Oil
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
-
Oil for deep-frying, neutral flavor (canola, vegetable, peanut oil, etc.)
Directions
- In a bowl, add the sugar and if there are any chunks, use a small bowl and crush until the sugar is mostly pulverized (some chunks are OK). Now add the egg to the sugar and whisk until most of the sugar is dissolved, then whisk in the milk and oil.
- Sift the flour, baking powder and salt into the sugar/egg mixture. Mix gently to combine all ingredients (the dough should be like soft cookie dough). Let rest for at least 1 hour and up to 3 hours.
- Heat your frying oil to 300°F.
- Using a small cookie scoop (or rounded tablespoon) measure and scoop the dough into small piles all about the same size. Now coat your hands with a little sesame oil and roll each into a nice rounded ball. Drop the dough balls into the oil and fry for 5 to 7 minutes, turning often until golden brown. Be careful as the balls will expand, so do not overload the fryer. Remove from oil, drain and eat as soon as possible. Enjoy!