Separate into 5 sections, roll into balls, then let rise for 15 minutes.
Shape the dough (into your desired shape). I rolled each section into 25-cm long logs, brought the ends together, then twisted them.
Let rise again (2nd prove); spritz with water, then let rise for 35 minutes in oven set to 40℃. To prevent the bread from loosing their shape, I recommend individually laying each one on a sheet of parchment paper.
Deep fry in oil. They will expand, so allow enough room in the oil.
Deep fry until golden brown as shown. Thoroughly remove excess oil.
Put kinako, sugar, and salt in a nylon net bag, shake until even, then sprinkle on top of the donuts.
Story Behind this Recipe
No matter where I look, I can't find the type of deep-fried bread I want...but I can never forget that taste...
So, that's what led to my recreation of it.
I recommend using paper towels in Step 4. It'll prevent them from breaking apart. They'll turn out crispy and springy as long as they are thoroughly deep fried.