Karinto (かりんとう)

Steps

1. 

   In a large bowl, combine 100 g flour with 1 tsp baking powder, sift the mixture through a sieve into another large bowl. In a separate bowl, place 15 g brown sugar (for dough).

2. 

   Add 45 ml hot water and 10 ml vegetable oil (for dough) to the flour mixture, stir, then knead the dough with a spatula and by hand for about 2 minutes until smooth.

3. 

   Wrap the dough in plastic film and let it rest for 10 minutes.

4. 

   On a floured surface roll the dough into a rectangle about 1 cm thick, then roll further with a rolling pin to a thickness of 5 mm. Cut into strips 5 cm wide, and each strip crosswise into thin sticks 5 mm wide.

5. 

   Pour vegetable oil (for frying) into a pot to a depth of 3 cm and heat to 175 °C. Fry the sticks one at a time in the hot oil for 3–4 minutes until golden, then remove with a slotted spoon and place on a tray.

6. 

   For the syrup, place 70 g brown sugar (for syrup), 4 tbsp water (for syrup) and a pinch of salt in a saucepan. Dissolve the sugar over low heat for 30 seconds, then increase to medium heat and boil for another 1–2 minutes until it becomes a thick syrup.

7. 

   Turn off the heat, add the fried sticks to the saucepan, and toss thoroughly so the sticks are coated with the syrup. Return the saucepan to the heat and warm for a few seconds until the syrup starts to bubble gently.

8. 

   Transfer the syrup‑coated sticks to a tray greased with vegetable oil, spread them apart, and let them cool until the surface dries.