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Andagi

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Recipe

Okinawan Doughnut 3 dozen

 

Yield

4 servings

Prep

10 min

Cook

5 min

Ready

20 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 cups unbleached all-purpose flour
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4 teaspoons baking powder
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½ teaspoon salt
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2 cups sugar
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cup evaporated milk
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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1 x water
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4 large eggs
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1 x vegetable oil
for deep frying
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Ingredients

Amount Measure Ingredient Features
946 ml unbleached all-purpose flour
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2E+1 ml baking powder
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2.5 ml salt
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473 ml sugar
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79 ml evaporated milk
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3E+1 ml canola oil
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5 ml vanilla extract
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1 x water
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4 large eggs
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1 x vegetable oil
for deep frying
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Directions

Mix dry ingredients together. Make a well.

Combine the evaporated milk, oil, vanilla and enough water to make 1 cup.

Add the eggs. Pour into the well and fold using your hands until mixture is barely moist.

Preheat oil to 350℉ (180℃).

Drop dough by hand or with a tablespoon or a #24 Ice Cream scoop.

Fry until golden brown, testing to see if the andagi is done by piercing a skewer through it.

If the skewer comes out clean, as in a cake test, the andagi is done.

Remove and place on absorbent paper towel.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 98912% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 215mg 72%
Sodium 380mg 16%
Total Carbohydrate 66g 66%
Dietary Fiber 3g 14%
Sugars g
Protein 40g
Vitamin A 5% Vitamin C 0%
Calcium 16% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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