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This Spiced Apple Andagi is the perfect fall dessert. If you love apple cider donuts, this recipe is for you!

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I grew up eating andagi in Hawaii, so making it brings back childhood memories for me. I make them every once in awhile so my kids can enjoy them and have the same memories as I do.

When we lived in New Jersey, I was introduced to apple cider donuts. And oh my goodness, they were SO good. In the fall, we would drive to Battleview Orchards early in the morning so we could beat the long line and get fresh, warm donuts. My son, Easton was in heaven!

This Spiced Apple Andagi recipe is a fusion of andagi and apple cider donuts. It’s like my past has come to meet the present in the most delicious way!

What is andagi?

Sata andagi came to Hawaii by way of Okinawa, but they originated in Southern China. In Hawaii, we just say “andagi”. They are popular in Hawaii, and are often sold at carnivals and festivals.

They are fried balls of dough, without the hole in the middle like traditional donuts. The outside is crispy, the inside is dense (think of a fried cake donut), and they aren’t as sweet as American donuts.

How is Spiced Apple Andagi different from traditional andagi?

Spiced apple andagi includes fall flavors in this delicious treat. Granny smith apples are cooked down, then added to the dough along with fall spices.

Then, like the apple cider donuts that I fell in love with, they are rolled in cinnamon sugar. Andagi are not usually rolled in sugar, and this part is optional. They are delicious either way!

Do I have to use granny smith apples?

No, you don’t have to use granny smith apples in this recipe, but you should use a tart apple that is good for cooking. Here is a list of other apples that would work.

How do you make Spiced Apple Andagi?

Ingredients:

2 eggs
1 cup of sugar
1/2 teaspoon of vanilla
1/4 cup of evaporated milk
2 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of ginger

For the apples:

1 granny smith apple, peeled and diced
1/2 cup of brown sugar
1 tablespoon of butter
1/4 cup of water

Extras:

oil for cooking
cinnamon and sugar for rolling (optional)
skewers for checking if andagi is cooked
paper towel for absorbing excess oil

Step 1: Melt the butter in a skillet over medium heat. Add the apple, brown sugar and water. Saute for about 10 minutes, or until the apples have cooked down and the liquid has mostly evaporated. Let it cool.

Step 2: In a small bowl, whisk together the eggs, sugar, vanilla and milk. Set it aside.

Step 3: Add the rest of the ingredients to a large bowl and mix well.

Step 4: Add the wet mixture to the dry mixture and stir until its mostly incorporated. Then add the cooked apples and continue mixing until it everything is combined. The dough should be a little softer than cookie dough. Add a little more flour if it seems too wet, and a little more milk if it seems too dry.

Step 5: Heat the oil in a pot or wok. The oil should be between 310º F and 320º F. If the oil is too cool, it will make the andagi very oily, and if it’s too hot, it will burn before the inside is cooked.

Step 6: Using spoons or a small ice cream scoop, drop the mixture into the oil (about a tablespoon of dough). They will puff up while cooking, so don’t over crowd the pan. Cook the andagi for about 8 minutes, or until golden brown and cooked in the middle (make sure to flip them so both sides cook evenly).

Test to see if the andagi is done by poking it with a skewer. It should come out clean. Remove them from the oil and drain them on a paper towel.

Step 6: Roll the andagi in cinnamon sugar (optional) and enjoy! The andagi is best served warm, but will stay fresh at room temperature for a few days.

Try these other great fall recipes!