Okinawa Doughnuts

Name: Okinawa Doughnuts
Yield: 15 Balls
Cuisine: British
Ingredients: 2 Eggs; 1/3 cup Caster Sugar OR Dark Brown Sugar; 1 pinch Salt; 10 g Butter *melted; 1 & 1/4 cups Self-Raising Flour *OR Plain Flour with 1 teaspoon Baking Powder; Oil for frying

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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. Commonly Lard is also mixed into the dough, but I use Butter. The characteristics of ‘Okinawa Doughnuts’ are cracked up appearance and crispy outer layer.

Hiroko Liston @hirokoliston

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Ingredients

15 Balls

2Eggs
1/3 cupCaster Sugar OR Dark Brown Sugar
1 pinchSalt
10 gButter *melted
1& 1/4 cups Self-Raising Flour *OR Plain Flour with 1 teaspoon Baking Powder
Oil for frying

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Steps

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.