Sata Andagi (Okinawan Brown Sugar Donuts)
https://sudachirecipes.comSata 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!
Ingredients
- 70 g Okinawan brown sugar (kokuto) or muscovado
- 1 medium egg(s)
- ½ tbsp neutral flavoured oil or melted butter
- 125 g cake flour
- 1 tsp baking powder
- 1 pinch salt
- cooking oil for deep frying
Instructions
- Preheat the cooking oil between 150 °C (302 °F) and 160 °C (320 °F). Sift 70 g Okinawan brown sugar into a large mixing bowl using a sieve, use a spatula to help work the lumps through. Use a knife to cut up any especially large pieces.
- Crack 1 medium egg(s) into the bowl and add ½ tbsp neutral flavoured oil. Whisk thoroughly until smooth and well incorporated.
- In a separate bowl, mix 125 g cake flour, 1 tsp baking powder and 1 pinch salt together until well distributed.
- 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.
- 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.
- 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.
- 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.)
- Transfer to a wire rack to drain any excess oil.
- Serve and enjoy!
Notes
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.
Nutrition
Calories: 243kcal | Carbohydrates: 39.4g | Protein: 4.3g | Fat: 8.1g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.5g | Cholesterol: 57mg | Sodium: 261.3mg | Fiber: 0.6g