(Sata) Andagi ( Okinawan Doughnuts)
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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!
- Ready In:
- oil (for deep frying)
- 3 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 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).
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