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Sata Andagi Okinawan Donuts piled up on a blue plate

Sata Andagi (Okinawan Donuts)

  • Author: Yuto Omura
  • Total Time: 25 minutes
  • Yield: 12 pieces (Serves 3-4)


How to make delicious "Sata Andagi" Okinawan donuts with just 5 ingredients! 


  • 70g Okinawan brown sugar (or muscovado)
  • 1 medium egg
  • 1/2 tbsp neutral flavoured oil (I used canola) or melted butter
  • 125g cake flour
  • 1 tsp baking powder
  • 1 pinch salt
  • Oil for deep frying


  1. Preheat the oil to 150-160°C (302-320°F).
  2. Sift the Okinawan brown sugar into a large mixing bowl using a sieve, use a spatula to help work it through.
  3. Crack an egg into the bowl and add the oil. Whisk thoroughly until smooth and well incorporated.
  4. In a separate bowl, mix the cake flour, baking powder and salt together until well distributed. 
  5. Sift the dry ingredients into the wet ingredients and mix them together using a spatula until a dough is formed. It should have the consistency of soft cookie dough.
  6. Tip: Use two spoons to divide the dough into equal pieces (I make twelve) and lay them on a silicone baking mat or greaseproof paper.
  7. Once the oil is heated, roll each piece into a ball and carefully place it in the oil. I recommend greasing your hands for this as the dough is very sticky. 
  8. Deep fry until golden and cracked. This will take about 4-5 minutes. (When they are ready, they should float and roll around in the oil.)
  9. Transfer to a wire rack to drain any excess oil.
  10. Serve and enjoy!


Store in an airtight container at room temperature for 2-3 days.

Store in the freezer in an airtight freezable container for up to 1 month.

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Sweets
  • Method: Deep frying
  • Cuisine: Okinawan

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