Sata Andagi (Okinawan Doughnuts)

Mrs. Yasuko Takamine

• Makes about 3 dozen
• 5 eggs
• 1 5-ounce can evaporated milk
• 1¾ cups sugar
• 1 tablespoon baking powder
• 1 tablespoon sesame seeds (optional)
• 5 cups all-purpose flour
• Vegetable oil for deep frying

Crack eggs in bowl and using chopsticks, beat until well blended. Add milk and sugar, baking powder (sifted over bowl), and sesame seeds. Blend well after each addition. Sift flour into the bowl and fold gently.

Heat oil in deep pan. Wet spoon with water, drop dough by spoonful in heated oil, and fry on low heat until golden brown. Drain on paper towel.