Andagi Okinawan Doughnuts Recipes
SATA ANDAGI (OKINAWAN DOUGHNUTS)
These are found basically everywhere on Okinawa, very thick and hearty little doughnut balls! Got this off a local okinawan recipe site.
Provided by Jessica K
Categories Breads
Time 40m
Yield 3 dozen, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- In a deep fryer or deep skillet, heat oil to 350 F or until hot.
- In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
- Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
- 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!
Nutrition Facts : Calories 317.7, Fat 2.6, SaturatedFat 0.9, Cholesterol 72.6, Sodium 397.8, Carbohydrate 67, Fiber 1.1, Sugar 33.6, Protein 6.9
ANDAGI (OKINAWAN DOUGHNUTS)
It's some what like a heavy cake doughnut . It is on the heavy side and not light and fluffy like a traditional glazed or sugar doughnut. Andagi is made annually at the Okinawan Festival in Kapiolani Park in Honolulu, Hawaii. They squeeze the dough out of their fists into perfect balls but I use an ice-cream scoop (small) to make the balls.
Provided by MasakoHI
Categories Dessert
Time 1h
Yield 40-50 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients together (flour, baking powder, and salt).
- Mix dry ingredients with sugar.
- Beat eggs and mix with milk and vanilla.
- Add egg mixture to dry ingredients and mix well.
- Heat oil in deep pan to 350 degrees.
- Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.
Nutrition Facts : Calories 283.9, Fat 22.6, SaturatedFat 3.1, Cholesterol 22, Sodium 75.6, Carbohydrate 18.7, Fiber 0.3, Sugar 8.8, Protein 2.1
ANDAGI (OKINAWAN DOUGHNUTS)
Andagi are round, golf ball sized sweet doughnuts, similar to cake doughnuts in taste and texture. This is a simple version of the traditional andagi, with a hint of orange. From an old Hawaiian Electric Company cookbook.
Provided by Chilicat
Categories Quick Breads
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, sift flour with baking mix, sugar, baking powder and salt. Add eggs, orange rind, juice and milk; stir until dry ingredients are moistened and dough is smooth.
- Heat oil to 375°F.
- Drop dough by teaspoonfuls into hot oil; fry until golden brown. Drain on paper towels.
Nutrition Facts : Calories 77.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 12.5, Sodium 144, Carbohydrate 15, Fiber 0.4, Sugar 4.9, Protein 1.9
(SATA) ANDAGI ( OKINAWAN DOUGHNUTS)
Okinawan doughnuts are easy to make since they don't have any yeast and all the ingredients are easy to find. The dough is dense but sweet and best eaten hot!
Provided by Amy in Hawaii
Categories Breads
Time 23m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large wok or deep fryer to 350 degrees.
- In a large bowl combine the flour,sugar, baking powder, and salt.
- In a separate bowl beat eggs, add in milk and vanilla and mix well.
- Slowly, stir egg mixture into flour mixture until well blended.
- Drop by tablespoonfuls into hot oil, a few at a time, making sure the temperature of the oil does not drop.
- Fry, until golden brown on all sides.
- Remove from oil and allow to drain on a rack. (I use a cookie cooling rack on a pan lined with paper towels).
Nutrition Facts : Calories 97.4, Fat 0.9, SaturatedFat 0.4, Cholesterol 22.3, Sodium 86.3, Carbohydrate 20.1, Fiber 0.3, Sugar 10.1, Protein 2.2
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- In a large bowl whisk together the dry ingredients; flour, sugar, baking powder, and salt. Set aside.
- Combine the wet ingredients in a separate medium sized bowl; evaporated milk, water, vanilla extract, oil, and eggs.
- In the dry ingredient bowl, form a well in the middle. Pour a little of wet ingredients into the well. Gently fold the ingredients to combine until all of the wet ingredients are used. The dough will become like sticky Play-Doh.
- Heat a pot or wok with enough oil to deep fry the andagi at 330°F. Have a small bowl of water with some oil to dip on the side.
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