Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup caramel sauce
Special Equipment Needed:
- 2 medium mixing bowls
- Whisk
- Electric mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until light and fluffy.
4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add the buttermilk and mix until just combined.
6. Line a baking sheet with parchment paper and drop 1-2 tablespoons of the batter onto the parchment paper, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the sata-andagi to cool for a few minutes before transferring to a cooling rack.
9. Once cooled, drizzle with caramel sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Temperature: 350°F
Serving Size: Makes about 12 sata-andagi
Nutritional Information:
Calories: 170
Fat: 7g
Carbohydrates: 24g
Protein: 2g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free flour
- Granulated sugar: can be substituted with coconut sugar
- Light brown sugar: can be substituted with dark brown sugar
- Vegetable oil: can be substituted with melted coconut oil
- Buttermilk: can be substituted with almond milk
Variations:
- Add 1/2 teaspoon of ground cinnamon for a cinnamon-flavored sata-andagi
- Add 1/4 cup of chopped nuts for a crunchy texture
- Add 1/4 cup of mini chocolate chips for a chocolaty flavor
Tips and Tricks:
- Make sure to not overmix the batter, as this will result in a dense sata-andagi.
- For a sweeter sata-andagi, add an extra tablespoon of sugar to the batter.
- For a crispier sata-andagi, bake for an extra 2-3 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes, or until warmed through.
Presentation Ideas:
Serve the sata-andagi on a platter with fresh fruit and a drizzle of caramel sauce.
Garnishes:
- Chopped nuts
- Mini chocolate chips
- Sprinkles
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the sata-andagi are too dense, make sure to not overmix the batter.
- If the sata-andagi are too dry, add an extra tablespoon of buttermilk to the batter.
Food Safety Advice:
- Make sure to use clean utensils and bowls when preparing the sata-andagi.
- Make sure to store the sata-andagi in an airtight container.
Food History:
Caramel sata-andagi is a traditional Okinawan dessert that dates back to the early 1900s. It is a deep-fried doughnut-like dessert that is coated in caramel sauce.
Flavor Profiles:
Caramel sata-andagi has a sweet and savory flavor with notes of vanilla and caramel.
Serving Suggestions:
Caramel sata-andagi can be served as a dessert or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Okinawan
Taste: Sweet, Savory, Caramelized, Nutty, Fried