By Hiroko Shimbo.
Small ball-shaped doughnut is a very popular snack in Okinawa, where this sugar comes from. Their version of course uses Okinawa Kokuto Brown Sugar. In my recipe I add tender cooked kabocha puree to their doughnut dough and deep-fry in a Spanish churros shape. Okinawa Kokuto Brown Sugar adds mellow sweet taste. This can be served as a savory bread alternative, or add after deep-frying dust the doughnut with crystallized sugar.
2 large eggs
80g Okinawa Kokuto Brown Sugar, cut into thin slices with knife
Suzushio Sea Salt
100g oven baked tender kabocha pulp
330g all purpose flower
1 ½ teaspoons baking powder
2 teaspoons canola oil plus more for deep-frying doughnut
In an electric beater bowl whisk the eggs, Okinawa Kokuto Brown Sugar and salt together until voluminous and sugar is all dissolved. Add the kabocha to the mixture and process until all is blended.
Remove the electric beater bowl from the machine. Sift in the flour and baking powder to the dough mixture and lightly fold in the flours. Add the oil and lightly fold in. Cover the bowl with a kitchen cloth and let it stand for 30 minutes.
Heat the canola oil in a wok to 300°F. Set the piping bag with a star tip. Transfer the dough into the piping bag. When the oil is ready push the dough out the piping bag – about 2 ½ inches long. Cook the dough until all surface is golden.