Sata Andagi (Okinawan Brown Sugar Donuts)

Method9 steps

1. 1

   Step 1: Break up any large lumps in the 70 g kokuto or muscovado with a rolling pin inside a sealed bag, or chop them finely on a board. Sift the sugar into a large mixing bowl, working stubborn lumps through the sieve with a spatula.

   Uses 70 g Okinawan brown sugar (kokuto) or muscovado

   
2. 2

   Step 2: Add the egg (1) and ½ tbsp neutral cooking oil to the sifted sugar. Whisk gently until smooth and evenly combined, avoiding a foamy mixture.

   Uses Sifted brown sugar · 1 egg · ½ tbsp neutral cooking oil for the dough

   
3. 3

   Step 3: In a separate bowl, mix the 125 g cake flour and 1 tsp baking powder until evenly distributed.

   Uses 125 g unbleached cake flour · 1 tsp baking powder

   
4. 4

   Step 4: Sift all the flour mixture into the sugar, egg and oil mixture. Add the pinch of salt and combine with a spatula until a thick, sticky dough forms with the consistency of soft cookie dough.

   Uses Flour and baking-powder mixture · Sugar, egg and dough-oil mixture · 1 pinch salt

   
5. 5

   Step 5: Use two spoons to divide the dough into twelve equal pieces on a silicone baking mat or greaseproof paper. If needed, lightly grease the mat to prevent sticking.

   Uses Complete donut dough · A little handling oil, only if needed to grease the mat

   
6. 6

   Step 6: Heat the frying oil to 150–160°C (302–320°F). Lightly grease your hands, then roll each piece into a ball just before frying. Lower a batch carefully into the hot oil with a mesh spoon; leave space around the balls and keep the remaining dough pieces on the mat for later batches.

   Uses Neutral cooking oil, enough for deep frying · A little handling oil to grease your hands · Twelve divided dough pieces; shape and lower only the batch that fits

   
7. 7

   Step 7: Keep the oil at 150–160°C (302–320°F) and deep-fry each batch for about 4–5 minutes, until golden, cracked, floating and turning by itself. Start checking at 4 minutes; pierce a donut with a skewer and continue frying if the centre is still sticky or raw. The skewer should come out clean. Repeat the shaping and frying with the remaining dough, allowing the oil to return to temperature between batches.

   Fry each donut batch · 4 minUses First shaped batch in the frying oil · Remaining dough pieces, only for subsequent batches

   
8. 8

   Step 8: Lift the cooked donuts from the oil onto a wire rack and allow excess oil to drain for a few minutes. Finish frying and draining all twelve pieces.

   Uses Cooked donuts lifted from the frying oil

   
9. 9

   Step 9: Serve the twelve donuts warm. Allow any leftovers to cool before packing airtight; the author recommends 2–3 days at room temperature or up to 1 month in an airtight freezer container. Thaw at room temperature. To warm a donut, microwave for 10–20 seconds, or use a toaster oven or grill until warm and crisp.

   Uses Twelve drained donuts