Grandma Taira made really delicious andagi throughout my childhood. Growing up, I took for granted how often she would cook for us. At almost every gathering, whether it be a family dinner, birthday celebrations or any holiday get together, her special andagi would always be present. Unlike most andagi that you buy at Japanese festivals, Grandma always made her andagi to be a little bit bigger, more fluffy, and with a special sweet surprise... chocolate! She would put tiny semi-sweet morsels in each doughnut which brought all the flavors together nicely. Grandma also experimented with adding sweet potato to the center as well. Grandma passed away in 2014 and for many years before that, our family has not eaten her homemade andagi.
A couple weeks ago, my oldest sister Kathy found old footage from 2002 of her teaching us how to make andagi. We had forgotten about this memory and soon after had the urge to try this recipe for ourselves. From that video, we learned that besides her adding chocolate in the center, the other special ingredient that she uses in her andagi batter is sour cream. I believe this is what makes this recipe so fluffy. We made this recipe together as a family and finally got to share this with the next generation (Kathy and Jenny's kids!) since they were not around when grandma used to make her andagi. They loved it! We hope that you try grandma Taira's andagi recipe. While making this recipe, we also made a video to be able to share this with all of you. Please keep in mind that we are not experts at making andagi... we just have a good recipe. Please enjoy!
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Here's what you'll need:
Mix the wet ingredients together and mix the dry ingredients together.
Mix the dry ingredients in the wet ingredients. And mix in one direction.
Grandma's words "If it's too soft, put more flour. If the oil too hot, it's going to come black. The dough has to be sticky."
Put the stove on medium and wait for the oil to get hot.
When the dough pops up, the oil is ready. Oil temperature should get up to 350 degrees before frying.
Add dough in the palm of your hand and flatten. Put 2-3 chocolate chips in the middle and close.
Scoop dough so it rests between your index finger and thumb. Close your fist and turn counter clockwise (Since I am using my right hand)
Let it cook until brown. Turn andagi over to cook evenly.
Take out and enjoy!
Andagi Recipe:
4 eggs
1 1/2 C. sugar
1 tsp. vanilla
2 oz sour cream
3 C. flour
4 tsp. baking powder
3/4 tsp. salt
Mix the wet ingredients together and then mix the dry ingredients together. Mis the dry ingredients in the wet ingredients. Mix in one direction. Grandma's words "If it's too soft, put more flour. If the oil too hot, it's going to come black. The dough has to be sticky." Put the stove on medium and wait for the oil to get hot. Oil should reach a temperature of 350 degrees. When the dough pops up, the oil is ready. Add batter to the palm of your hand. Flatten and add 3-4 chocolate chips. Close batter and slide batter between your index and thumb. Squeeze your and into fist and rotate your hand counter clockwise. Drop batter into the oil. Cook until golden brown.