Andagiokinawandoughnuts 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

MINI CINNAMON DOUGHNUTS (SāTā ANDAGī INSPIRED) RECIPE BY TASTY

Mini Cinnamon Doughnuts (Sātā Andagī Inspired) Recipe by Tasty image

Here's what you need: caster sugar, brown sugar, eggs, butter, flour, soybean flour, baking powder, oil, sugar, ground cinnamon, brown sugar syrup

Provided by Ellie Holland

Categories Desserts

Yield 20 doughnuts

Number Of Ingredients 11

Ingredients

¼ cup caster sugar
¼ cup brown sugar
2 eggs
2 tablespoons butter, melted
1 ¾ cups flour
¼ cup soybean flour
½ teaspoon baking powder
1 qt oil, for frying
⅓ cup sugar
2 teaspoons ground cinnamon
1 tablespoon brown sugar syrup, for coating

Steps:

In a large mixing bowl, beat the sugars and eggs together until smooth.
Add in the melted butter and whisk until smooth.
Sift in the flour, soybean flour and baking powder and mix together.
Rest the dough for 30 minutes.
Roll the dough into ping pong sized balls using your hands.
In a deep saucepan, heat the oil to 190°C (370°F).
Using a slotted spoon, carefully fry the balls in small batches.
Transfer the doughnuts to a paper towel-lined plate.
Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.
Roll the doughnuts in the cinnamon sugar.
Drizzle some brown sugar syrup on top.
Enjoy!

Nutrition Facts : Calories 453 calories, Carbohydrate 12 grams, Fat 44 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams

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