Andagi
Okinawan Doughnut 3 dozen
Yield
4 servingsPrep
10 minCook
5 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
unbleached all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
sugar
|
|
| 79 | ml |
evaporated milk
|
|
| 3E+1 | ml |
canola oil
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
water
|
*
|
| 4 | large |
eggs
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
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.
