I made Sata Andagi

4 comments

1. Donuts may not be the first thing to come to mind when you think of Japanese sweets, but I fell hard for these sweet treats on a recent visit to Okinawa in the far south of Japan. They’re crispy on the outside and soft and pillowy in the center, and they get their unique flavor from a minimally processed sugar called Kokutou (literally “black sugar”).
   I make my dough with cake flour, baking powder, eggs, and kokutou, but there’s a lot of room to create different variations by adding flavorings and mix-ins to the batter.
   They’re not too hard to make, so if you wanna try them out, I’ve shared a [recipe here](https://youtu.be/pfOVwVpEVOs).

2. Saaataaaa andagiiiiiiiii
   Saaataaaa andagiiiiiiiii
   Saaataaaa andagiiiiiiiii

   Osaka would be proud. They look delicious!

3. Yumola!!! 

4. Those look yum!

   Reminds me of the donuts called “old fashioned” at Mister Donuts. I wonder if they are similar and only the shape is different.