Sata Andagi (Okinawan Fried Doughnuts)

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Easy

Round Okinawan doughnuts with a crunchy, cracked golden shell and a dense, cake-like inside. Frying low and slow is the secret to the signature split top. Makes 14 doughnuts in about 1 hr 5 min.

Prep 15 min

Cook 30 min

Cooling 20 min

Total 1 hr 5 min

Yield 14 doughnuts

Ingredients

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doughnuts

2 cups (225 g)cake flour
1 ½ tsp (6 g)baking powder
¼ tsp (1.5 g)fine salt
2 (100 g)eggs, large, room temperature
½ cup (120 g)dark brown sugar, or kokuto black sugar, crumbled fine
1 tbsp (15 ml)neutral oil
6 ⅓ cups (1500 ml)neutral frying oil, for deep frying

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Instructions

Whisk the eggs, brown sugar and oil in a bowl for about 1 minute until the sugar mostly dissolves and the mixture looks slightly thick.
Sift the cake flour, baking powder and salt over the egg mixture. Fold with a spatula just until no dry flour remains; the dough will be soft and sticky. Cover and rest 20 minutes.
Fill a deep, heavy pot with frying oil to about 2 inches (5 cm) deep and heat to 340 F (170 C). Check with a thermometer and adjust the burner through frying.
Oil two small scoops or soup spoons. Scrape a heaping tablespoon of dough (about 40 g) into the oil, rounding it if you can. Fry 4 to 5 balls at a time.
Fry 5 to 6 minutes, turning every 30 seconds, until deep golden brown. The balls will sink, then float, and split into flower-like cracks on top.
Check one by breaking it open; the center should be set and cake-like with no wet dough. Drain on a wire rack and serve warm or at room temperature.

Tips

Keep the oil near 340 F (170 C); hotter oil browns the outside before the center is cooked.
Do not over-mix, or the doughnuts turn tough and will not crack.
Cake flour keeps the inside tender; do not substitute bread flour.
Hot oil can cause serious burns: use a deep pot, never fill it more than one-third, and lower the dough in carefully.

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Recipe FAQ

How long does it take to make sata andagi (okinawan fried doughnuts)?

Plan on 15 minutes of prep and 30 minutes of cooking, plus 20 minutes to chill. The recipe makes 14 doughnuts.

How should I store sata andagi (okinawan fried doughnuts)?

Best the same day. Keep in a loosely covered container at room temperature up to 2 days; re-crisp in a 325 F (160 C) oven for 5 minutes.

Can I make sata andagi (okinawan fried doughnuts) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

A deep-fried dough ball from Okinawa, traditionally sweetened with Okinawan black sugar and fried until it splits open. Serve it with green tea or jasmine tea.

Estimated · per serving

Nutrition

Per serving = 1 of 14 servings this recipe makes.

183 Calories / serving

12.1g Fat

17.6g Carbs

1.6g Protein

14.0g Sugar

Whole recipe (14 servings): ~2562 cal · 169g fat · 246g carbs · 22g protein · 196g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.