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Sata Andagi (Okinawan Donuts)

These delectable Sata Andagi are an irresistible Okinawan homemade snack. The crispy donuts are pillowy in the center and flavored with Okinawan brown sugar, which makes them a sweet escape to tropical bliss.

14 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	110 kcal	Sugar	8 g
Carbs	20 g	Cholesterol	27 mg
Protein	3 g	Sodium	55 mg
Fat	2 g	Fiber	–
Sugar	8 g
Cholesterol	27 mg
Sodium	55 mg
Fiber	–

Prep Time: 5 min Cook Time: 5 min Total Time: 30 min

https://norecipes.com/sata-andagi-okinawan-donuts/

Sift dry ingredients
Sift 225 grams cake flour, 5 grams baking powder, and 1.5 grams salt into a bowl and whisk together to distribute evenly.
Beat wet ingredients
In a separate bowl, whisk 100 grams eggs, 120 grams kokutou, and 1 tablespoon vegetable oil together. It’s okay if there are still some pieces of sugar as long as they are smaller than a pea.
Knead wet into dry
Pour the egg mixture into the flour and use a spatula to knead the dough together until there are no dry spots. Be careful not to overmix the dough, or your Andagi will become tough.
Rest dough
Cover this and let it rest at room temperature for 20 minutes.
Preheat oil
When you’re ready to start frying, preheat a pot with 1 1/2 inches of oil to 340°F (170°C). Prepare a cooling rack by lining it with several layers of paper towels. You’ll also want to line a sheet pan with parchment paper.
Shape donuts
While the oil is heating, give your hands a generous coating of oil and use your spatula to cut away ping-pong ball-sized pieces of dough and roll them between your hands to make them round. Place them on the parchment-lined baking sheet. You should have enough dough to make 14 Andagi.
Dry donuts
When the oil is up to temperature, add the dough balls to the oil, reshaping them as needed. They will double in size, so don’t add too many at once.
Roll around
Use uncoated wooden chopsticks to roll the donuts around every 30 seconds or so. This will ensure they cook through evenly.
Fry till golden brown
The Sata Andagi are done when they’ve split open and the edges have crisped (~5-6 minutes).
Drain andagi
Transfer the Okinawan doughnuts to the prepared cooling rack and let them cool completely before eating. They become more crispy as they cool.

Ingredients

225 grams cake flour

5 grams baking powder (1 1/2 teaspoons)

1.5 grams salt (1/8 teaspoon)

100 grams eggs (about 2 large)

120 grams kokutou (powdered)

1 tablespoon vegetable oil (plus more for deep frying)

Instructions

Step 1

Sift dry ingredients

Step 2

Sift 225 grams cake flour, 5 grams baking powder, and 1.5 grams salt into a bowl and whisk together to distribute evenly.

Step 3

Beat wet ingredients

Step 4

In a separate bowl, whisk 100 grams eggs, 120 grams kokutou, and 1 tablespoon vegetable oil together. It’s okay if there are still some pieces of sugar as long as they are smaller than a pea.

Step 5

Knead wet into dry

Step 6

Pour the egg mixture into the flour and use a spatula to knead the dough together until there are no dry spots. Be careful not to overmix the dough, or your Andagi will become tough.

Step 7

Rest dough

Step 8

Cover this and let it rest at room temperature for 20 minutes.

Step 9

Preheat oil

Step 10

When you’re ready to start frying, preheat a pot with 1 1/2 inches of oil to 340°F (170°C). Prepare a cooling rack by lining it with several layers of paper towels. You’ll also want to line a sheet pan with parchment paper.

Step 11

Shape donuts

Step 12

While the oil is heating, give your hands a generous coating of oil and use your spatula to cut away ping-pong ball-sized pieces of dough and roll them between your hands to make them round. Place them on the parchment-lined baking sheet. You should have enough dough to make 14 Andagi.

Step 13

Dry donuts

Step 14

When the oil is up to temperature, add the dough balls to the oil, reshaping them as needed. They will double in size, so don’t add too many at once.

Step 15

Roll around

Step 16

Use uncoated wooden chopsticks to roll the donuts around every 30 seconds or so. This will ensure they cook through evenly.

Step 17

Fry till golden brown

Step 18

The Sata Andagi are done when they’ve split open and the edges have crisped (~5-6 minutes).

Step 19

Drain andagi

Step 20

Transfer the Okinawan doughnuts to the prepared cooling rack and let them cool completely before eating. They become more crispy as they cool.