Recipe of Quick Okinawa Doughnuts

Okinawa Doughnuts. 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! Submit a Recipe Correction Sift dry ingredients together (flour, baking powder, and salt).

Great recipe for Okinawa Doughnuts. 'Okinawa Doughnuts' are deep fried sweet small buns that are made in Japan's southern island of Okinawa. It is called 'Sata Andagi' in Okinawan language. Traditional 'Andagi', that means 'deep-fried', is made with Flour, Sugar and Eggs. You can cook Okinawa Doughnuts using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Okinawa Doughnuts

1. You need 2 of Eggs.
2. You need 1/3 cup of Caster Sugar OR Dark Brown Sugar.
3. You need 1 pinch of Salt.
4. It's 10 g of Butter *melted.
5. Prepare 1 of & 1/4 cups Self-Raising Flour *OR Plain Flour with 1 teaspoon Baking Powder.
6. You need of Oil for frying.

Commonly Lard is also. 'Okinawa Doughnuts' are deep fried sweet buns that are made in Japan's southern island of Okinawa. It is called 'Sata Andagi' in Okinawan language. Traditional 'Andagi', that means 'deep-fried', is made with Flour, Sugar and Eggs. Commonly Lard is also mixed into the dough, but I use Butter.

Okinawa Doughnuts instructions

1. Combine Eggs and Sugar in a mixing bowl. Add Salt and melted Butter, and mix well. Add Self-Raising Flour and mix to form soft dough. Allow to rest while you are preparing Oil for frying. *Note: 1 cup is 250ml.
2. Heat Oil about depth of 5cm in a large saucepan and heat to 150 to 160°C, which is relatively low temperature..
3. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and cracked, and nicely browned all over. It takes about 6 minutes..
4. *Note: Do not cook too many at once as the relatively low temperature of the oil will drop further, and the doughnuts get soggy or might collapse..
5. Transfer the doughnuts to a tray lined with paper towel. Repeat with the remaining dough. Keep the temperature of the oil about 150 to 160°C..

During our short stay in Okinawa, we had a few chances to enjoy different flavors of Okinawan doughnuts, Sata Andagi (サーターアンダギー). Not only these doughnuts were on a list of must-eats when you visit, they are also known as an easy homemade snack in Okinawa. Sata Andagi (Okinawan Doughnuts) is dense doughnut with a delicious crispy outside that Japanese kids and adults love especially in Okinawa prefecture. Sata Andagi is a deep fried doughnut made from eggs, sugar and flour, and an Okinawa speciality. Remove the donuts and place them onto a tray covered with a paper towel.