Sata Andagi (Okinawan Brown Sugar Donuts)
Sata Andagi is a simple Okinawan donut with an irresistible crunchy exterior and dense cakey inside. They're especially delicious eaten hot straight from the fryer!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 70 g dark brown sugar (Okinawan sugar (kokuto) or muscovado)
- 1 egg
- ½ tbsp cooking oil (neutral flavored cooking oil or melted butter)
- 125 g cake flour
- 1 tsp baking powder
- 1 pinch salt
- cooking oil (for deep frying)
Instructions
- 1
Preheat the cooking oil between 150 °C (302 °F) and 160 °C (320 °F). Sift 70 g dark brown sugar into a large mixing bowl using a sieve, use a spatula to help work the lumps through. If your sugar is especially lumpy, place it in a sealable freezer bag and break the clumps with a rolling pin. Alternatively, cut it with a knife on a cutting board until fine.
- 2
Crack 1 egg into the bowl of sugar and add ½ tbsp cooking oil. Whisk thoroughly until smooth and well incorporated.
- 3
In a separate bowl, mix 125 g cake flour and 1 tsp baking powder together until well distributed.
- 4
Sift the dry ingredients into the wet ingredients and add 1 pinch salt. Mix everything together using a spatula until a dough is formed. It should have the consistency of soft cookie dough.
- 5
Divide the dough into equal pieces (I make twelve) and lay them on a silicone baking mat or greaseproof paper.
- 6
Once the oil is ready, lightly grease your hands with oil and roll each piece into a ball before carefully placing it in the oil.
- 7
Deep fry until golden and cracked. This will take about 4-5 minutes. When they are ready, they should float and roll around in the oil. If you are unsure, take one out and pierce with a skewer, it should come out clean.
- 8
Transfer to a wire rack to drain any excess oil.
- 9
Serve and enjoy!