For my small group's potluck a few weeks ago, I decided to make some andagi. Looking at the recipe I had in my Maui cookbook, I noticed there were 3 Tbsp. of sesame seeds optional. I've never had sesame seeds in my andagi and didn't really feel like adding some, but I had another idea. I was reading about cinnamon desserts, so I decided to substitute some cinnamon for the sesame seeds. The result was delicious.

CINNAMON ANDAGI (OKINAWAN DOUGHNUTS)
3 eggs, slightly beaten
1 c. milk
3 c. flour
1 tsp. salt
2 1/2 tsp. baking soda
1 c. sugar
2 1/2 Tbsp. cinnamon
Oil (for deep frying)
Beat
eggs and milk together. Sift flour, salt, and baking powder together.
Add sugar and cinnamon and mix well. Fold into beaten egg and milk
mixture. Let dough rest 10 to 15 minutes. While dough is resting, heat
deep oil to 360 degrees. Fill oiled ice cream scoop 1/2 full of dough
and release into hot oil. These doughnuts will turn all by
themselves. Fry until golden brown. Makes 2 dozen doughnuts.
(Modified from a recipe by Thelma Oshiro in
50th Anniversary Best of our Favorite Recipes 1946-1996 by the Maui Association for Family and Community Education)
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