Andagi
Okinawan Doughnut 3 dozen
Yield
4 servingsPrep
10 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups | unbleached all-purpose flour |
|
| 4 | teaspoons | baking powder |
|
| ½ | teaspoon | salt |
|
| 2 | cups | sugar |
|
| ⅓ | cup | evaporated milk |
|
| 2 | tablespoons | canola oil |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | x | water |
*
|
| 4 | large | eggs |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Trans-fat Free, Good source of fiber
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.
Comments