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–+ servings

Sata Andagi (Okinawan Brown Sugar Donuts)

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Author Yuto Omura
Servings 12 pieces

Ingredients 
 

  • 70 g dark brown sugar Okinawan sugar (kokuto) or muscovado
  • 1 egg
  • ½ tbsp cooking oil neutral flavored cooking oil or melted butter
  • 125 g unbleached 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 dark brown sugar into a large mixing bowl using a sieve, use a spatula to help work the lumps through. If your sugar is especially lumpy, place it in a sealable freezer bag and break the clumps with a rolling pin. Alternatively, cut it with a knife on a cutting board until fine.
    Okinawan black sugar (kurozato/kokuto) in a fine mesh sieve
  • Crack 1 egg into the bowl of sugar and add ½ tbsp cooking oil. Whisk thoroughly until smooth and well incorporated.
    Okinawan black sugar, oil and egg mixed in a bowl
  • In a separate bowl, mix 125 g unbleached cake flour and 1 tsp baking powder together until well distributed. 
    Cake flour and baking powder mixed in a bowl
  • Sift the dry ingredients into the wet ingredients and add 1 pinch salt. Mix everything together using a spatula until a dough is formed. It should have the consistency of soft cookie dough.
    Sata Andagi dough in a bowl
  • Divide the dough into equal pieces (I make twelve) and lay them on a silicone baking mat or greaseproof paper.
    Sata Andagi dough divided into 12 equal pieces on a brown silicone baking mat
  • Once the oil is ready, lightly grease your hands with oil and roll each piece into a ball before carefully placing it in the oil.
    Sata andagi shaped into a ball with greased hands
  • 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. If you are unsure, take one out and pierce with a skewer, it should come out clean.
    Sata andagi frying in oil
  • Transfer to a wire rack to drain any excess oil.
    Sata andagi resting on a wire rack
  • 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.