Sata Andagi(Okinawan Doughnuts)
Yield
4 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| ¾ | teaspoon |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 3 ½ | tablespoons |
baking powder
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 3.8 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 53 | ml |
baking powder
|
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Directions
In a skillet, heat oil to 350℉ (180℃).
In a large bowl, beat eggs, milk, and vanilla.
Sift flour, sugar, baking powder and salt.
Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
