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1
Make the basic sweet bread dough until the first rising is done.
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2
After that, punch down the dough and divide it into portions.
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3
Form into uniform balls, cover with a wrung out damp towel and let rest for 20 minutes.
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4
From here is how I shape them.
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5
Just like how you see in the picture, crush the dough with a dough scraper and make a notch in it.
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6
From the notch roll out the dough into a thin strip.
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7
(I made mine about 24cm long.)
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8
Twist the strip of dough tightly.
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9
Once you have tightly twisted the dough, bring the two ends together.
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10
When you bring the two ends together, it will naturally make a shape like the picture.
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11
Spray the dough with water and let the dough rise for the second time for 20 minutes.
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12
Deep fry both sides of the dough in oil that has been heated up to 350F (180C).
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13
I fried them till they reached a pretty golden brown color.
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14
Fry until dark brown, and the edges crisp.
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15
Or fry them a little less and they are fluffier.
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16
Mix kinako, sugar, salt, or whatever else you'd like in a plastic bag and use to coat.
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17
They are done!
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18
If you eat them when they are freshly done, they are the best.
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19
When you cut them, the outsides are crispy and the middle is fluffy and soft.
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20
It has a very nostalgic flavor.
