This warm, fried dessert was developed by Indigo Road Hospitality Group's pastry chef Anne White and can be found on O-Ku Atlanta's menu. It's similar to an Italian-style ricotta doughnut and is made with ricotta cheese (instead of with just flour, sugar and egg like a more traditional Sata Andagi) to add more moisture to the dough. The dessert is then coated in sugar, peanuts and sesame seeds, and plated with a miso caramel dipping sauce.
Sata Andagi ingredients (yields 1 quart batter)
- All purpose flour 1.5C + 1 tablespoon
- Baking powder 1.5 tablespoons
- Eggs 4 each
- Ricotta 1.9C
- Granulated sugar 1/4C
- Vanilla extract 1 teaspoon
Directions
- Sift together flour and baking powder
- In a separate bowl, whisk eggs, ricotta, sugar, and vanilla
- Add flour/baking powder to ricotta mixture and whisk by hand until combined
- Place in a container in the fridge to chill for at least 3 hours before frying
- To fry, heat oil to 350F and place tablespoons of batter directly into the hot oil
- Use tongs to move around and make sure that they are fried evenly
- Fry for about 5 minutes or until deep golden brown
- Remove from hot oil and place on paper towels
- Toss while hot in the peanut sesame sugar; plate with a drizzle of the miso caramel sauce.
Peanut Sesame Sugar
Ingredients
- Granulated sugar 1C
- Salted peanuts, ground finely 1/2C
- White sesame seeds, ground 1/8C
- Black sesame seeds, ground 1/8C
Directions
Mix all together and toss freshly fried donuts to coat
Miso Caramel Sauce
Ingredients
- Granulated sugar 2 1/3 C
- Water 1/2C
- Light corn syrup 1/4C
- Miso paste 2TBL
- Heavy cream 2C
- Butter 6TBL
Directions
- Mix sugar, water, and corn syrup together in a pot. Place over high heat and cook until medium amber in color.
- In another pot, heat cream and miso paste until scalding. Keep warm.
- When sugar mixture turns amber, turn off heat and slowly whisk in hot cream mixture.
- Whisk in butter until melted and combined.
- Store in the fridge until needed.
