Okinawan Donuts
Greg Dunmore
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 Murakami Syouten 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
- If your brown sugar contains large chunks, crush them until mostly pulverized. A few small pieces are perfectly fine.
- In a bowl, whisk together the brown sugar and egg until most of the sugar has dissolved. Whisk in the milk and sesame oil.
- Sift the flour, baking powder, and salt into the bowl. Mix gently until a soft dough forms, similar in texture to soft cookie dough. Let the dough rest for 1 to 3 hours.
- Heat the frying oil to 300°F.
- Using a small cookie scoop or rounded tablespoon, portion the dough into equal-sized pieces. Lightly coat your hands with sesame oil and roll each portion into a smooth ball.
- Carefully lower the dough balls into the oil, being careful not to overcrowd the pot as they will expand while cooking. Fry for 5 to 7 minutes, turning frequently, until evenly golden brown.
- Transfer to a wire rack or paper towels to drain. Serve warm and enjoy immediately.