EASY Sata Andagi Recipe (Okinawan Donuts)

By No Recipes · 60 min

Ingredients

Instructions

1. Sift the cake flour, baking powder and salt into a bowl and whisk to mix evenly.
2. In another bowl, whisk the eggs, kokutou and vegetable oil together; a few sugar bits smaller than a pea are fine.
3. Pour the egg mixture into the flour and knead with a spatula until no dry spots remain, without overmixing.
4. Cover and rest the dough at room temperature for 20 minutes.
5. Heat oil about 1 1/2 inches deep in a pot to 340°F (170°C). Line a cooling rack with several layers of paper towel and line a sheet pan with parchment.
6. While the oil heats, oil your hands and cut ping-pong ball-sized pieces of dough, roll them round and place on the parchment. Make 14.
7. Add the dough balls to the hot oil in small batches, as they will double in size.
8. Roll the donuts with uncoated wooden chopsticks about every 30 seconds so they cook evenly.
9. Fry until they have split open and the edges are crisp, about 5-6 minutes.
10. Move to the prepared rack and cool completely; they crisp up as they cool.

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