Name: Scrumptious Sata Andagi (Okinawan Doughnuts)
Total time: 40 min
Yield: 16 servings
Cuisine: Asian Inspired
Ingredients: Oil for deep frying; 4 eggs; 0.75 cup milk; 0.75 teaspoon vanilla; 4 cups flour; 2 cups sugar; 3.5 tablespoons baking powder; 0.25 teaspoon salt

Ready in: 40 mins

Serves: 16 servings

Ingredients: 8

Sata andagi are Okinawa's festival doughnuts: dense, round, and fried until the surface splits open — a crack locals read as a smile, and a sign they're done. The batter is pantry-simple (flour, sugar, egg, milk, vanilla), but the texture is unlike an American doughnut: closer to a crisp-shelled pound cake, barely sweet, made for coffee or tea. This batch makes sixteen, and they're best warm, straight from the oil.

Ingredients

•	oil for deep frying
4	eggs
³⁄₄	cup milk
³⁄₄	teaspoon vanilla
4	cups flour
2	cups sugar
3 ¹⁄₂	tablespoons baking powder
¹⁄₄	teaspoon salt

Instructions

For preparing the doughnuts
1.	Heat oil in a deep fryer or deep skillet to 350°F (175°C).
2.	In a large bowl, combine eggs, milk, and vanilla. Sift in flour, sugar, baking powder, and salt.
3.	Mix until the dry ingredients are moistened and the dough is smooth.
4.	Drop teaspoonfuls of dough into the hot oil and fry until golden brown, allowing the doughnuts to rise to the surface.
5.	Place the fried doughnuts on paper towel-lined plates to drain. Serve hot or cooled, capturing the authentic taste of Okinawa.