These doughnuts are leavened with baking powder rather than yeast, so they’re more like crunchy-shelled cake donuts rather than puffy malasadas. Serve them when they're hot and fresh.
Ingredients
2 cups white sugar
4 eggs
3/4 cup whole milk
3/4 teaspoon vanilla extract
4 cups flour
3 1/2 tablespoons baking powder
1/4 teaspoon salt
Oil for deep frying
Instructions
In a large bowl, whisk together sugar, eggs, milk, and vanilla extract. In a separate bowl sift flour, baking powder, and salt together. Add dry ingredients to egg mixture. Stir until dry ingredients are moistened and smooth. Do not over-mix.
Prepare a wire rack or line a baking sheet with paper towels. Fill a large, heavy-bottomed pot or Dutch oven with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat over medium-high heat until the oil reaches 350°F (use a thermometer), adjusting the heat as needed to maintain temperature.
Drop teaspoonfuls of dough into the hot oil. Fry doughnuts in batches, making sure there is plenty of room for them to move in the oil, until golden-brown and crispy, 4 to 5 minutes. Transfer the andagi to a wire rack or a paper-towel lined plate and let cool slightly before serving.
