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Andagi recipe | All the tricks to make your own Okinawan doughnuts
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Deliciously sweet Japanese andagi balls recipe

Let's dive into this easy recipe. All you have to do is mix the wet and dry ingredients, form the dough into ball shapes, and then deep-fry them in hot oil until golden brown. The doughnuts rise and develop a "cracked" appearance which makes them even better to bite into.
Course Dessert, Snack
Cuisine Japanese
Cook Time 10 minutes
Author Joost Nusselder
Cost $5-7

Equipment

  • Wok or deep fryer

Ingredients

  • 1 cup sugar
  • 2 cups all-purpose flour or cake flour
  • 3 eggs beaten
  • 2 tsp baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup evaporated milk
  • dash of salt
  • 1-2 cups vegetable oil for frying

Instructions

  • Heat a wok or pot on medium heat and add the vegetable oil. Alternatively, you can use a deep-fryer.
  • While you heat oil, grab a large bowl and mix the flour, sugar, baking powder, and dash of salt. Stir and combine. (You can sift the flour but it's not necessary). Keep some suger aside for the last step.
  • In a separate bowl, whisk the eggs. Add in the evaporated milk slowly, add a tiny bit of vegetable oil, and vanilla extract and mix well.
  • Pour the wet ingredients over the dry flour mixture and combine gently. The egg mixture needs to be combined with the dry ingredients slowly to prevent hardening. Make sure that you don't over mix because the dough can become too hard.
  • Once the cooking oil is at a deep-frying temperature of 325 F, you can begin frying the dough balls.
  • Use a cookie dough scoop or your hands to form ping pong or golf-sized dough balls. You can squeeze the dough between your fingers so it comes out - it might have a small 'tail' when dropped in the oil but don't worry that crunchy bit is super delicious. When you drop the dough into the oil, it should sink a little and then rise to the surface.
  • Fry the balls for approximately 8 minutes until they turn golden brown, flipping halfway. The dough rises as it cooks. You can use a toothpick to poke a hole and see if the inside is well cooked through. When viewed from all angles, the andagi appears to have opened up like a flower (tail) - this means it's done.
  • Once cooked, remove the andagi and drain the oil on a paper towel or special cooling rack. Next, roll the balls in sugar before serving. Enjoy!