Sata andagi is a type of deep fried donut made with Okinawan brown sugar, cake flour and eggs. This simple sweet treat is crispy on the outside and cakey on the inside, there's nothing better than hot sata andagi straight from the fryer!
what you'll need:
» Okinawan brown sugar
» oil (or melted butter)
» cake flour
» baking powder
» oil for deep frying
Sift the sugar
Use a spatula to help work the sugar through a sieve into a mixing bowl, this will break down the large pieces of sugar.
Add wet ingredients
Crack an egg into the bowl and add oil or melted butter. Whisk until smooth.
Combine dry ingredients
In a separate bowl, add the flour, baking powder and a pinch of salt. Mix until well distributed.
Combine wet and dry ingredients
Sift the dry ingredients into the wet ingredients.
Form a dough
Knead everything together using a spatula. The completed dough should have the texture of a soft cookie dough.
Roughly divide the dough into portions (I made 12) and place on a non-stick surface.
Roll and fry
Heat your oil to 150-160°C (302-320°F). Once it's hot, grease your hands and roll each piece of dough into a ball before placing it straight in the oil.
Fry your andagi until golden and cracks appear, they should float and rotate when they're done. (Approx 4 minutes)
Drain and serve
Place the cooked sata andagi on a wire rack to let any excess oil drain off.
After a few minutes, serve and enjoy!
FULL RECIPE »
See the full post for more information plus tips, tricks and storing instructions!
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