Andagi Okinawan Doughnuts Recipes

SATA ANDAGI (OKINAWAN DOUGHNUTS)

Sata Andagi (Okinawan Doughnuts) image

These are found basically everywhere on Okinawa, very thick and hearty little doughnut balls! Got this off a local okinawan recipe site.

Provided by Jessica K

Categories Breads

Time 40m

Yield 3 dozen, 12-16 serving(s)

Number Of Ingredients 8

Ingredients

oil (for deep frying)
4 eggs
3/4 cup milk
3/4 teaspoon vanilla
4 cups flour
2 cups sugar
3 1/2 tablespoons baking powder
1/4 teaspoon salt

Steps:

In a deep fryer or deep skillet, heat oil to 350 F or until hot.
In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!

Nutrition Facts : Calories 317.7, Fat 2.6, SaturatedFat 0.9, Cholesterol 72.6, Sodium 397.8, Carbohydrate 67, Fiber 1.1, Sugar 33.6, Protein 6.9

ANDAGI (OKINAWAN DOUGHNUTS)

Andagi (Okinawan Doughnuts) image

It's some what like a heavy cake doughnut . It is on the heavy side and not light and fluffy like a traditional glazed or sugar doughnut. Andagi is made annually at the Okinawan Festival in Kapiolani Park in Honolulu, Hawaii. They squeeze the dough out of their fists into perfect balls but I use an ice-cream scoop (small) to make the balls.

Provided by MasakoHI

Categories Dessert

Time 1h

Yield 40-50 serving(s)

Number Of Ingredients 8

Ingredients

4 cups flour
1/2 teaspoon salt
1 3/4 cups granulated sugar
4 teaspoons baking powder
4 large eggs, slightly beaten
1 cup milk
1 teaspoon vanilla extract
4 cups vegetable oil (for deep frying)

Steps:

Sift dry ingredients together (flour, baking powder, and salt).
Mix dry ingredients with sugar.
Beat eggs and mix with milk and vanilla.
Add egg mixture to dry ingredients and mix well.
Heat oil in deep pan to 350 degrees.
Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.

Nutrition Facts : Calories 283.9, Fat 22.6, SaturatedFat 3.1, Cholesterol 22, Sodium 75.6, Carbohydrate 18.7, Fiber 0.3, Sugar 8.8, Protein 2.1

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