Sata Andagi Okinawan doughnuts 沖縄ドーナツサタアンダギー

Method9 steps · about 20 min

1. 1

   Step 1: Sift flour (120 g) and baking powder (1/2 tsp) together and set it aside.

   Uses 120 g Plain flour (*3) · 1/2 tsp Baking powder

2. 2

   Step 2: Crack the single large egg (1) into a mixing bowl and whisk with the sixty grams sugar (60 g) until combined. Break up hard brown-sugar lumps beforehand if needed.

   Uses 1 large egg · 60 g sugar (*1)

3. 3

   Step 3: Add the half tablespoon dough oil to the egg-sugar mixture and combine.

   Uses Whisked egg and sugar · 1/2 tbsp vegetable oil (*2)

   
4. 4

   Step 4: Fold the flour into the egg mixture by cutting action with wooden spatula in order to avoiding overmix them.

   Uses Egg-sugar-oil mixture · Sifted flour and baking powder

5. 5

   Step 5: Lightly grease your clean hands or food-safe gloves with the one teaspoon shaping oil.

   Uses 1 tsp vegetable oil (to roll the dough)

6. 6

   Step 6: Divide the dough into eight portions, about a tablespoon each, and gently shape into ping-pong-sized balls without overworking.

   Uses Folded sata andagi dough · Prepared lightly oiled hands

   
7. 7

   Step 7: Heat enough suitable frying oil to 150°C (about 300°F), checking with a frying thermometer. Use the fryer’s fill line or leave ample headroom in the saucepan.

   Uses Vegetable oil, enough for deep frying

8. 8

   Step 8: Deep-fry the balls slowly at about 150°C, in batches if needed. The outside sets and becomes crisp while the inside cooks and expands, opening the characteristic cracks. Continue until golden and cooked through; a test doughnut should have no wet raw dough in its centre.

   Slow-fry a batch of sata andagiUses Eight shaped sata andagi dough balls · Frying oil at about 150°C

   
9. 9

   Step 9: Lift the cooked doughnuts out and drain on a cooling rack or paper-towel-lined tray to remove excess oil.

   Uses Golden cracked fully cooked sata andagi