Sata Andagi (Okinawan Donuts)
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5.0
3 reviews
Excellent
Sata Andagi (Okinawan Donuts)
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These delectable Sata Andagi are an irresistible Okinawan homemade snack. The crispy donuts are pillowy in the center and flavored with Okinawan brown sugar, which makes them a sweet escape to tropical bliss.
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Ingredients
- 225 grams cake flour
- 5 grams baking powder (1 ½ teaspoons)
- 1.5 grams salt (⅛ teaspoon)
- 100 grams eggs (about 2 large)
- 120 grams kokutou (powdered)
- 1 tablespoon vegetable oil (plus more for deep frying)
Instructions
- Sift 225 grams cake flour, 5 grams baking powder, and 1.5 grams salt into a bowl and whisk together to distribute evenly.
- In a separate bowl, whisk 100 grams eggs, 120 grams kokutou, and 1 tablespoon vegetable oil together. It’s okay if there are still some pieces of sugar as long as they are smaller than a pea.
- Pour the egg mixture into the flour and use a spatula to knead the dough together until there are no dry spots. Be careful not to overmix the dough, or your Andagi will become tough.
- Cover this and let it rest at room temperature for 20 minutes.
- When you’re ready to start frying, preheat a pot with 1 ½ inches of oil to 340°F (170°C). Prepare a cooling rack by lining it with several layers of paper towels. You’ll also want to line a sheet pan with parchment paper.
- While the oil is heating, give your hands a generous coating of oil and use your spatula to cut away ping-pong ball-sized pieces of dough and roll them between your hands to make them round. Place them on the parchment-lined baking sheet. You should have enough dough to make 14 Andagi.
- When the oil is up to temperature, add the dough balls to the oil, reshaping them as needed. They will double in size, so don’t add too many at once.
- Use uncoated wooden chopsticks to roll the donuts around every 30 seconds or so. This will ensure they cook through evenly.
- The Sata Andagi are done when they’ve split open and the edges have crisped (~5-6 minutes).
- Transfer the Okinawan doughnuts to the prepared cooling rack and let them cool completely before eating. They become more crispy as they cool.
Equipments used:
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
27mg
(9%)
Sodium
55mg
(2%)
Potassium
73mg
(2%)
Fiber
0.4g
(2%)
Sugar
8g
(16%)
Vitamin A
39IU
(1%)
Calcium
29mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 14andagi
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 55mg | 2% |
| Potassium | 73mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 39IU | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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