Recipe of Award-winning Okinawa Doughnuts

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate Okinawa Doughnuts. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Okinawa Doughnuts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Okinawa Doughnuts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Okinawa Doughnuts is 15 Balls. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Okinawa Doughnuts using 6 ingredients and 5 steps. Here is how you cook that.

‘Okinawa Doughnuts’ are deep fried sweet small buns that are made in Japan’s southern island of Okinawa. It is called ‘Sata Andagi’ in Okinawan language. Traditional ‘Andagi’, that means ‘deep-fried’, is made with Flour, Sugar and Eggs. Commonly Lard is also mixed into the dough, but I use Butter. The characteristics of ‘Okinawa Doughnuts’ are cracked up appearance and crispy outer layer.

Ingredients and spices that need to be Make ready to make Okinawa Doughnuts:

1. 2 Eggs
2. 1/3 cup Caster Sugar OR Dark Brown Sugar
3. 1 pinch Salt
4. 10 g Butter *melted
5. 1 & 1/4 cups Self-Raising Flour *OR Plain Flour with 1 teaspoon Baking Powder
6. Oil for frying

Instructions to make to make Okinawa Doughnuts

1. Combine Eggs and Sugar in a mixing bowl. Add Salt and melted Butter, and mix well. Add Self-Raising Flour and mix to form soft dough. Allow to rest while you are preparing Oil for frying. *Note: 1 cup is 250ml
2. Heat Oil about depth of 5cm in a large saucepan and heat to 150 to 160°C, which is relatively low temperature.
3. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and cracked, and nicely browned all over. It takes about 6 minutes.
4. *Note: Do not cook too many at once as the relatively low temperature of the oil will drop further, and the doughnuts get soggy or might collapse.
5. Transfer the doughnuts to a tray lined with paper towel. Repeat with the remaining dough. Keep the temperature of the oil about 150 to 160°C.

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