Cooking with Kei: Okinawan Donuts, Sataandagi

Recipe by www.youtube.com/watch?v=Ei7r1I…  (where I learn most of my recipies)

Sata-andagi loosely translates in Okinawan as "Oil-Fried Sugar" I first tried this at a fieldtrip when I was in Elementary school, and loved it every since. I've tried making it several times without success. Thanks to "Cooking With Dog" I have learned the secrets to making the perfect "Smiling" Okinawan Donuts!!


Ingredients:
3/4 cup Flour
1/4 cup sugar
2 tsp oil or melted butter
1/2 tsp baking POWDER (not baking soda)
1 egg
Oil for deep frying

-Throughly mix the egg, sugar and oil until desolved well (mix until the grit of the sugar is desolved until smooth if the sugar isn't well desolved the dough will fall apart while frying).
-Then add the baking powder to the flour and Sieve them through a fine mesh strainer into the egg mixture and mix until a thick dough forms.
-Heat oil deep enough to fry the donuts to a low heat (this low heat is the secret to making the donuts)
-Coat your hands with some oil (room temperature, not the frying oil) and with your oiled hands, scoop up a spoonful of the dough and form balls about the size of a ping pong ball (mine are nearly the size of golf balls here)
-Gently drop the doughballs into the hot oil and just leave them be.
-If done right, you won't need to flip them at all, they'll turn on their own (but in case they don't flip them when the browning reaches above the level of the oil)
-Because of the low temperature of the oil, frying them will take a while. When browned on all sides and if they have the signature cracks in them (smiles) then they are ready to take out of the oil and drain on paper towels.


It took me 3 attempts to get this right and they were Good. The outside is light and crispy and the inside is thick and almost cake-like.