Sata Andagi Okinawan doughnuts 沖縄ドーナツサタアンダギー
Crunchy outside, moist inside, these round Sata Andagi, in addition known as Okinawan doughnuts are delicious. Method with step by step photos, and a video to make them successfully at home.
- 1 large egg
- 60 g sugar (*1)
- 1/2 tbsp vegetable oil (*2)
- 120 g Plain flour (*3)
- 1/2 tsp Baking powder
- 1 tsp vegetable oil (to roll the dough)
- 30 ml vegetable oil for deep frying (*4)
- Sift flour and baking powder together and set it aside.
- Crack the eggs into a mixing bowl and whisk.
- Add the oil into the bowl and combine them all together.
- Fold the flour into the egg mixture by cutting action with wooden spatula in order to avoiding overmix them.
- Wear disposable plastic gloves and grease hands with a little oil.
- Take about 1 tbsp of dough for each doughnut. Shape the mixture into 8 balls the size of ping pong balls.
- Heat oil over medium heat to 150°C ( 300°F) *5
- Deep fry the dough balls slowly. When the dough is cooked slowly, the outside becomes crispy first and then the inside cooks slowly. Because the air expands inside the ball, it creates a crack in the outside.
- When doughnuts balls crack and golden brown in colour, remove from the oil and drain the excess oil on cooling lack lined with kitchen paper.
Elements 1 large egg 60 g sugar (*1) 1/2 tbsp vegetable oil (*2) 120 g Plain flour (*3) 1/2 tsp Baking powder 1 tsp vegetable oil (to roll the dough) 30 ml vegetable oil for deep frying (*4) Method Sift flour and baking powder together and set it aside. Add the oil into the bowl and combine them all together.
Fold the flour into the egg mixture by cutting action with wooden spatula in order to avoiding overmix them. Wear disposable plastic gloves and grease hands with a little oil. Take about 1 tbsp of dough for each doughnut.
Shape the mixture into 8 balls the size of ping pong balls. Heat oil over medium heat to 150°C ( 300°F) *5 Deep fry the dough balls slowly.
When the dough is cooked slowly, the outside becomes crispy first and then the inside cooks slowly. Since the air expands inside the ball, it creates a crack in the outside. When doughnuts balls crack and golden brown in colour, remove from the oil and drain the excess oil on cooling lack lined with kitchen paper.