Japanese cuisine · Desserts & Sweets

Karinto

Deep-fried dough sticks, fried crisp and glazed in dark brown sugar syrup.

Ingredients · for 6 servings

• 250 g flour
• 1 tsp baking powder
• 40 g brown sugar
• 100 ml whole milk
• 1 tbsp vegetable oil
• 1 pinch salt
• 500 ml frying oil
• 150 g brown sugar for the glaze
• 4 tbsp water
• 1 tbsp black sesame seeds

Instructions

1. Mix flour, baking powder, 40 g brown sugar and the salt, add milk and 1 tbsp oil and knead for 8 min. into a firm, smooth dough; let rest covered for 30 min.
2. Roll the dough out 3 mm thin and cut with a knife into strips about 7 cm long and 1 cm wide.
3. Heat the frying oil to 160°C — a dough strip should slowly rise and bubble evenly without browning immediately.
4. Deep-fry the strips in batches for 6–8 min., flipping once, until golden brown and crisp all the way through; drain on paper towels.
5. Boil 150 g brown sugar with the water in a wide pot for 4–5 min., until the syrup forms thick bubbles and falls from the ladle in a thread.
6. Take the pot off the heat, quickly turn the sticks in the syrup, sprinkle with the black sesame seeds and let cool individually on parchment paper, until the glaze is matte and hard.