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(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!

Ready In:
23mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Amy in Hawaii
Contributor
@Amy in Hawaii
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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!"
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  1. Amy in Hawaii
    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!
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