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Okinawan Doughnuts

Okinawan Doughnuts

These doughnuts are similar to an old fashion, but denser and crisper because they slow fried. One of my favorite doughnuts hands down.  In my opinion, these are best eaten warm!

1/3 cup Marakami Syoten Okinawan brown sugar crushed
1 each egg
2 tablespoons whole milk
1 teaspoon Wadaman white sesame oil
1 cup all purpose flour
1 teaspoon baking powder
1/8 salt
Oil for deep-frying, neutral flavor

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.

Over the sugar/egg mixture sift the flour, baking powder and salt into the 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.

Heat your frying oil to 300 degrees.

Using a small cookie scoop or rounded tablespoon measure, scoop the dough into small pile all about the same size. Now coat your hands in a little sesame oil and roll each ball into a ball. Drop the balls into the oil and fry for 5 to 7 minutes turning often until golden brown. Be careful because the balls will expand, so do not overload the fryer.  Remove from oil, drain and eat as soon as possible.