Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup milk
- 1 egg
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
5. Using a cookie scoop or spoon, drop the dough by tablespoonfuls into the hot oil, being careful not to overcrowd the pot.
6. Fry the doughnuts for 2-3 minutes on each side, or until golden brown and cooked through.
7. Use a slotted spoon to transfer the doughnuts to a wire rack to cool.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes approximately 18 doughnuts
Nutritional information:
Calories: 160
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 120mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- Whole milk or almond milk can be used in place of the milk.
- Coconut oil can be used in place of the butter.
- Sweetened shredded coconut can be used in place of the unsweetened shredded coconut, but reduce the amount of sugar in the recipe.
Variations:
- Add 1/2 tsp of ground cinnamon or cardamom to the dry ingredients for a spiced version.
- Add 1/2 cup of chopped nuts, such as macadamia or pecans, to the dough for added crunch.
- Drizzle the cooled doughnuts with a glaze made from powdered sugar, milk, and coconut extract.
Tips and tricks:
- Be sure to use a candy thermometer to monitor the oil temperature and prevent the doughnuts from burning.
- Don't overmix the dough, as this can result in tough doughnuts.
- Use a cookie scoop or spoon to portion out the dough for even-sized doughnuts.
- Serve the doughnuts warm for the best texture and flavor.
Storage instructions:
Store the cooled doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the doughnuts on a platter or cake stand with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
Top the doughnuts with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Pairings:
Serve the doughnuts with a cup of hot coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
These doughnuts are a sweet treat on their own, but can also be served alongside fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the doughnuts are too dense, try reducing the amount of flour or increasing the amount of liquid in the recipe.
- If the doughnuts are too greasy, make sure the oil is at the correct temperature and that the doughnuts are not overcrowded in the pot.
Food safety advice:
Be sure to handle the hot oil with caution and keep children and pets away from the cooking area.
Food history:
Sata andagi is a traditional Okinawan sweet that is similar to a doughnut. It is made with flour, sugar, and eggs, and is often flavored with sesame seeds or sweet potato. The addition of coconut in this recipe gives it a tropical twist.
Flavor profiles:
These doughnuts are sweet and nutty, with a hint of coconut flavor and a crispy exterior.
Serving suggestions:
Serve these doughnuts for breakfast, brunch, or as a sweet snack any time of day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese