Sata Andagi (サーターアンダギー)
Japan
Traditional sweet donuts made with unrefined cane sugar, typical of Okinawa. Light and airy, coated with crunchy cracks, they are often served at celebrations and are considered a symbol of good luck.
Ingredients
- 100 g flour
- 1 tsp baking powder
- 1 pcs egg
- 50 g unrefined cane sugar
- 1 pinch salt
- 1 tsp vegetable oil
Steps
-
Sift the flour into a bowl, add the baking powder, and mix.
-
In a separate bowl, beat the egg, add the sugar, a pinch of salt, and 1 tsp vegetable oil, and mix well.
-
Fold the flour mixture into the egg mixture, stirring vigorously with a spatula until a firm dough forms. If necessary, add 1 tbsp flour so the dough does not stick to the hands.
-
Shape the dough into a ball, dust your hands with flour, and roll into balls about 3 cm in diameter.
-
Pour vegetable oil into a deep pan to a depth of 3 cm and heat to 140 °C.
-
Carefully lower the donuts into the hot oil, fry for 7–8 minutes, turning periodically, raising the temperature to 160 °C a few seconds before they are done.
-
Remove the cooked donuts with a slotted spoon, let the oil drain, and serve warm.