Okinawa-style doughnuts with brown sugar syrup

Okinawa-style doughnuts with brown sugar syrup

Sata andagi

By
From
JapanEasy
Makes
20 doughnuts
Photographer
Laura Edwards

In Okinawa these deep-fried balls of cake are called sata andagi – literally, ‘fried sugar’. Which is a bit of a misnomer, because they’re actually not that sweet. Not by themselves, anyway – but with a soak in traditional brown sugar syrup, or kuromitsu, they become an indulgently sticky and satisfying dessert (or breakfast – I’m not here to judge).

Decidedly not difficult

Ingredients

Quantity Ingredient
2 eggs
40g caster (superfine) sugar, plus extra for dusting
2 tablespoons honey
1 tablespoon butter, melted
1 teaspoon vanilla extract
200g plain flour
1/2 teaspoon baking powder
oil, for deep-frying

For the brown sugar syrup

Quantity Ingredient
150ml water
250g dark muscovado or molasses sugar

Method

  1. To make the brown sugar syrup, combine the water and dark sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Cool to room temperature before using.
  2. Beat together the eggs and caster sugar until smooth and very light (definitely use an electric mixer if you have one), then whisk in the honey, melted butter and vanilla. Combine the flour and baking powder in a separate bowl, then add the dry ingredients to the wet ingredients a little at a time, stirring to combine.
  3. Rest the batter in the fridge for about half an hour.
  4. Pour enough oil into a very deep, wide saucepan or pot to come no higher than halfway up the sides, and heat to 160ºC. Use a couple of spoons to portion out small balls of batter, dropping them (carefully) directly into the oil as you go. Fry for about 8–10 minutes, turning the doughnuts as necessary, until they are golden brown and cooked through (cut into one if you’re not sure).
  5. Drain on kitchen paper and roll in caster sugar while still warm. Serve with the brown sugar syrup on the side or drizzled all over.
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