Sata Andagi
“A golden, crispy doughnut ball with a tender, sweet interior, reminiscent of a comforting hug.”
wheat flour
Egg
Sugar
baking powder
Brown Sugar
Vegetable OilWhere it comes from
This beloved Okinawan treat has its roots in the Ryukyu Kingdom, where it was favored for its simplicity and use of local ingredients like brown sugar.
On the Palate
How it's made
5 steps · Show ↓25 min active
How it's made
5 steps · Show ↓- 15 min
In a large bowl, sift together the wheat flour, baking powder, and a pinch of salt to ensure a smooth batter. In another bowl, whisk the eggs with sugar and brown sugar until the mixture is pale and slightly thickened.
- 23 min
Slowly add the flour mixture to the egg mixture, stirring gently until just combined. Avoid overmixing to keep the dough tender.
Watch outOvermixing the dough can make the donuts tough and dense.
- 35 min
Heat vegetable oil in a deep pan to 170°C (340°F). The oil should be deep enough to allow the donuts to float freely.
- 410 min
Using a small scoop or your hands, form the dough into small balls and gently drop them into the hot oil. Fry until they turn golden brown and crisp, about 5 minutes per batch, turning occasionally for even cooking.
- 52 min
Remove the donuts with a slotted spoon and drain on a paper towel-lined plate. While still warm, drizzle with honey if desired.
