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Sata Andagi Okinawa Doughnuts Recipe

The traditional Japanese breakfast does not include pastries and the concept of dessert is a relatively new. But that doesn’t mean that old Japan did not enjoy sweets and sata andagi is a good example.

Sata andagi (“saataa” means sugar; “andaagi” means fried in oil) is a round sweet dough ball fried in hot oil. Similar to a cake doughnut, sata andagi has a denser, heavier texture with a thicker crust. They originated in Okinawa so they often are referred to as Okinawa doughnuts and made in several varieties including pumpkin, potato and sesame. Eaten any time of day, they are enjoyed as a snack served with hot tea. Here is the traditional recipe but I like to add different ingredients, too, like mini chocolate chip morsels or cinnamon.

Sata Andagi

3 cups flour
1 cup sugar
2 tsp. baking powder
¼ tsp. salt
3/4 cup evaporated milk (or regular milk)
3 large eggs
2 tablespoons butter, melted
vegetable oil for drying

In a mixing bowl, blend together flour, sugar, salt and baking powder. In another bowl, beat eggs, milk and melted butter. Combine egg-milk mixture with dry ingredients. Do not overmix.

In a deep pot, heat vegetable oil to 375 degrees. Drop a tablespoonful of dough into the oil. Turn to cook all sides a golden brown. Drain on paper towels. Serve hot.

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