These dense, cake-y Japanese fried doughnuts are a great way to showcase the molasses flavours of Okinawa’s famed black sugar. They are great with a morning cup of coffee. Here are two ways of making this recipe – a simple version, as demonstrated in this episode, and a more complex method, if you’re up to it. Both recipes will take the same amount of time to make – the differences are in the ingredients and how you make the dough.

Makes
20

Preparation

10min

Cooking

10min

Skill level

Mid
By
Average: 3 (5 votes)

Ingredients

Simple variation

  • 500 g plain flour
  • 250 g Okinawan sata andagi mix (see note)
  • 5 eggs
  • 320 g Okinawan black sugar, or dark brown sugar
  • 15 g baking powder
  • 2 tbsp full-cream milk
  • 2 tbsp vegetable oil, plus extra for deep-frying

Complex variation

  • 500 g plain flour
  • 250 g Okinawan sata andagi mix (see note)
  • 15 g baking powder
  • 5 eggs
  • 320 g Okinawan black sugar, or dark brown sugar
  • 1 tbsp caster sugar
  • 1 tbsp white vinegar
  • 2 tbsp vegetable oil, plus extra for deep-frying
  • 2 tbsp full-cream milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time 30 minutes

To make the simple variation, separately sift the flour and sata andagi mix into bowls. In a separate bowl, beat together the eggs, sugar, baking powder and milk. To the egg and sugar mixture, first add the flour and then the sata andagi mix. Mix well, then add the oil. The mixture should be soft but resistant, “like an earlobe”. You can add a little more flour and sugar or milk to adjust the texture, if necessary. Cover with plastic wrap and stand for at least 30 minutes.

To make the complex variation, sift together the flour, sata andagi mix and baking powder three times. In a separate bowl, beat together the eggs, sugars and vinegar. Mix the egg and sugar mixture together with the dry ingredients, then add the oil and a little milk, if necessary. The mixture should be soft but resistant, “like an earlobe”. Cover with plastic wrap and stand for at least 30 minutes.

Heat the extra vegetable oil in a wok or saucepan to 150°C. Using oiled hands, mould the mixture in 20 small balls, about 3 cm in diameter. Add to the oil, in batches, and use chopsticks to roll the doughnuts so they cook evenly. Fry for 3-5 minutes or until dark brown and floating. Drain well and serve.

 

Note

• You can use pancake mix instead of sata andagi mix.