Andagi (Okinawan Doughnuts) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 50 |
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It's some what like a heavy cake doughnut . It is on the heavy side and not light and fluffy like a traditional glazed or sugar doughnut. Andagi is made annually at the Okinawan Festival in Kapiolani Park in Honolulu, Hawaii. They squeeze the dough out of their fists into perfect balls but I use an ice-cream scoop (small) to make the balls. Ingredients:
4 cups flour |
1/2 teaspoon salt |
1 3/4 cups granulated sugar |
4 teaspoons baking powder |
4 large eggs, slightly beaten |
1 cup milk |
1 teaspoon vanilla extract |
4 cups vegetable oil (for deep frying) |
Directions:
1. Sift dry ingredients together (flour, baking powder, and salt).
2. Mix dry ingredients with sugar.
3. Beat eggs and mix with milk and vanilla.
4. Add egg mixture to dry ingredients and mix well.
5. Heat oil in deep pan to 350 degrees.
6. Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.
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