Okinawa Doughnuts (Sata Andagi)
Crackly-crusted Okinawan doughnut balls, slowly deep-fried at a low temperature until puffed, split-topped and golden.
🍽️ Makes 15
Ingredients
| 2 | eggs | |
| 1/3 cup | 80 ml | caster sugar OR dark brown sugar |
| 1 pinch | salt | |
| 10 g | butter, melted | |
| 1 1/4 cups | 300 ml | self-raising flour (or plain flour with 1 tsp baking powder) |
| — | oil, for frying |
Instructions
- Combine the eggs and sugar in a mixing bowl. Add the salt and melted butter and mix well. Add the self-raising flour and mix to form a soft dough. Let it rest while you prepare the oil for frying. (Note: 1 cup is 250ml.)
- Heat oil to a depth of about 5cm in a large saucepan and bring it to 150–160°C, which is a relatively low temperature.
- As the dough is very sticky, wet your hands with oil and form 2–3cm balls, then carefully drop them into the oil. Slowly deep-fry the doughnuts until puffed and cracked and nicely browned all over, about 6 minutes.
- Do not cook too many at once, as the relatively low oil temperature will drop further and the doughnuts will get soggy or collapse.
- Transfer the doughnuts to a tray lined with paper towels. Repeat with the remaining dough, keeping the oil at about 150–160°C.