Sata Andagi

Ingredients

• 250 g plain flour
• 2 tsp baking powder
• 130 g kokuto or dark brown sugar, finely crushed
• 2 large eggs
• 2 tbsp neutral oil, for the dough
• 1/4 tsp fine salt
• 1 litre neutral oil, for frying

Before you cook

• Crush any lumps out of the kokuto sugar with the back of a spoon.
• Sift the flour, baking powder and salt together into a bowl.

Steps

1. Beat the eggs and sugar together in a large bowl for 2 minutes, until the sugar has completely dissolved.
2. Whisk in the 2 tablespoons of oil.
3. Tip in the sifted flour mixture and fold it in with a spatula until no dry flour remains.
4. Press the dough together into a stiff, slightly sticky mass, stopping as soon as it comes together so it does not toughen.
5. Cover the bowl and rest the dough for 15 minutes.
6. Pour the frying oil into a deep pan and heat it to 150C, which is much cooler than for most frying.
7. Oil your palms and roll a heaped tablespoon of dough into a ball a little smaller than a golf ball.
8. Lower four or five balls into the oil, keeping the temperature at 150C.
9. Fry for 5 minutes, turning them so they colour evenly, until each ball cracks open across the top.
10. Raise the heat slightly to bring the oil to 165C and fry for a further 3 minutes, until deep brown and firm.
11. Lift the doughnuts out and drain them on a rack.
12. Fry the remaining dough in batches and eat the sata andagi warm, or within a day.