Prep 40 mins
Cook 20 mins
I forget where this recipe originates from, but I've adapted it and added a few tips. I like this recipe because it's fairly simple, is easily divided, and is slightly lighter (less dense) than other andagi that I've had. You can cook them up, freeze them, then toast them up again, although fresh is best.
- 3 cups flour
- 1 cup raw sugar (or less according to taste)
- 1 1⁄2 teaspoons baking powder
- 3 eggs
- 3⁄4 cup evaporated milk
- 2 tablespoons melted butter or 2 tablespoons margarine or 2 tablespoons oil
- vegetable oil (for frying)
- Sift flour with sugar and baking powder.
- Fold in eggs, evaporated milk, and butter, the gentler you are, the fluffier the andagi will be.
- Let stand for at least 30 minutes.
- Heat oil to 350°F
- Stir dough once before frying.
- Scoop dough with hand, lift palm and turn downward, and squeeze dough through thumb and index finger, shaping a round ball or use an ice cream scoop. Depending on how quickly you want your andagi to cook, they can be anywhere from the size of a ping pong ball to a tennis ball.
- Drop into hot oil and fry 8 to 10 minutes, turning often until donuts split.
- Drain on absorbent paper.