Make the basic sweet bread dough until the first rising is done. After that, punch down the dough and divide it into portions.
Form into uniform balls, cover with a wrung out damp towel and let rest for 20 minutes.
From here is how I shape them. Just like how you see in the picture, crush the dough with a dough scraper and make a notch in it.
From the notch roll out the dough into a thin strip. (I made mine about 24cm long.)
Twist the strip of dough tightly.
Once you have tightly twisted the dough, bring the two ends together.
When you bring the two ends together, it will naturally make a shape like the picture.
Spray the dough with water and let the dough rise for the second time for 20 minutes.
Deep fry both sides of the dough in oil that has been heated up to 350℉ (180℃).
I fried them till they reached a pretty golden brown color. Fry until dark brown, and the edges crisp. Or fry them a little less and they are fluffier.
Mix kinako, sugar, salt, or whatever else you'd like in a plastic bag and use to coat.
They are done! If you eat them when they are freshly done, they are the best.
When you cut them, the outsides are crispy and the middle is fluffy and soft. It has a very nostalgic flavor.
Story Behind this Recipe
This is a kinako covered bread that I loved for school lunch a long time ago. The first time I thought about making this was when I was talking about school lunch and I realized that it had been awhile and I wanted to eat it. The school lunch version had an oval shape, but I wanted to use a lot of soy powder, so I made it into a longer shape and it became this shape. This is one thing my child and I love.
In Step 5, when twisting the dough, be sure to twist it properly to they roll up well in Step 7. Sometimes I add ground sesame for more flavor.