Spiced Apple Andagi Recipe – Hawaiian-Style Fall Donuts

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Updated on November 13, 2026

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Spiced Apple Andagi combines the crisp outside and tender, cake-like middle of Hawaiian-style andagi with warm cinnamon, ginger, allspice, and sweet cooked apples. If you love apple cider donuts, you’ll love this fall twist on a childhood favorite.

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I grew up eating andagi in Hawaiʻi, and making them always brings back childhood memories. I still make them so my kids can experience one of the treats I loved growing up.

I also fell in love with apple cider donuts during our fall outings in New Jersey. We used to drive to Battleview Orchards early in the morning to beat the line for fresh, warm donuts. Easton was in heaven!

This recipe brings those two favorites together: traditional andagi-inspired dough with cooked apples and fall spices, finished with an optional cinnamon-sugar coating. It’s a little bit of Hawaiʻi and a little bit of fall in New Jersey.

What Is Andagi?

Sata andagi is an Okinawan fried sweet that is also popular in Hawaiʻi, where we usually just call it “andagi.” You’ll often see andagi sold at local festivals, fairs, and celebrations.

Unlike ring-shaped donuts, andagi are round balls of dough. They develop a crisp outside and a more substantial, cake-like inside, and traditional versions are generally less sweet than many American donuts.

What Makes This Spiced Apple Andagi Different?

For this version, I cook diced Granny Smith apples with butter and brown sugar, then fold them into a dough flavored with cinnamon, ginger, and allspice. Once the andagi are golden brown, I like to roll them in cinnamon sugar—just like the apple cider donuts I love.

Note: These don’t contain apple cider. They’re inspired by the flavors of apple cider donuts, with real cooked apples providing the apple flavor.

Which Apples Work Best for Apple Andagi?

I like Granny Smith apples because their tartness balances the brown sugar and warm spices. You can use another firm, slightly tart cooking apple if that’s what you have. Dice it into small pieces so it blends evenly into the dough.

If you have extra apples after making these, try my Apple, Gorgonzola & Candied Walnut Salad for a sweet-and-savory option.

How to Make Spiced Apple Andagi

This recipe starts by cooking the apples, then mixing the dough and frying it in small batches. The important part is keeping the oil at the right temperature so the outside turns golden without leaving the middle undercooked.

Ingredients for the Andagi Dough

• 2 eggs
• 1 cup of sugar
• 1/2 teaspoon of vanilla extract
• 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 ground ginger

For the Cooked Apples

• 1 Granny Smith apple, peeled and diced
• 1/2 cup of brown sugar
• 1 tablespoon of butter
• 1/4 cup of water

For Frying and Finishing

• Oil for frying
• Cinnamon and sugar for rolling (optional)
• A skewer for checking doneness
• Paper towels or a wire rack for draining
• A cooking thermometer for checking the oil temperature

Step 1: Cook the Apples

Melt the butter in a skillet over medium heat. Add the diced apple, brown sugar, and water. Cook for about 10 minutes, stirring occasionally, until the apples soften and most of the liquid evaporates. Remove from the heat and let the apple mixture cool before adding it to the dough.

Step 2: Mix the Wet Ingredients

In a bowl, whisk together the eggs, sugar, vanilla extract, and evaporated milk until combined. Set aside.

Step 3: Combine the Dry Ingredients

In a separate large bowl, stir together the flour, baking powder, salt, cinnamon, allspice, and ginger. This helps distribute the spices throughout the dough.

Step 4: Make the Spiced Apple Dough

Add the wet mixture to the dry ingredients and stir until mostly combined. Fold in the cooled cooked apples and continue stirring just until everything comes together. The dough should be a little softer than cookie dough—not runny, but soft enough to scoop.

If the dough seems too wet, add a little flour. If it seems overly dry, add a small splash of milk. Avoid overmixing.

Step 5: Heat the Oil

Add oil to a deep, heavy pot or wok, leaving plenty of room at the top. Heat it to 310–320°F, checking with a thermometer. If the oil is too cool, the andagi may absorb extra oil; if it is too hot, the outside may brown before the center cooks. Use caution around hot oil, especially if kids are helping with other parts of the recipe.

Step 6: Fry the Andagi and Check for Doneness

Using two spoons or a small cookie scoop, carefully drop roughly 1 tablespoon of dough per andagi into the hot oil. Fry in small batches so the pieces have room to expand and the oil temperature stays steady.

Cook for approximately 8 minutes, turning as needed so the andagi brown evenly. The exact time will depend on their size and your oil temperature.

Insert a skewer into the center of an andagi. It should come out without raw batter. If you’re unsure, cut one open to check that the middle is fully cooked. Transfer the finished andagi to paper towels or a wire rack to drain.

Step 7: Roll in Cinnamon Sugar and Enjoy

While the andagi are still warm, roll them in a mixture of cinnamon and sugar, if desired. The coating gives them that apple cider donut feel, but you can skip it for a more traditional andagi-style finish. Serve warm and enjoy!

Tips for the Best Spiced Apple Andagi

• Let the apples cool first. Hot apples can change the texture of the dough as you mix.
• Keep the oil near 310–320°F. Check the temperature between batches and adjust the heat as needed.
• Keep the pieces small and similar in size. Smaller andagi are easier to cook evenly.
• Don’t overcrowd the pot. Fry in batches for a more consistent result.
• Check the center. A golden exterior doesn’t always mean the inside has finished cooking.

How to Store Leftover Apple Andagi

These are best enjoyed fresh and warm. If you have leftovers, let them cool briefly and refrigerate them in an airtight container within two hours. For general food-safety guidance, use refrigerated leftovers within 3–4 days. Reheat until thoroughly hot before serving. The outside may not be quite as crisp as when freshly fried. See USDA leftover-storage guidance.

Frequently Asked Questions

Can I use a different apple?

Yes. Granny Smith is my preference because it is firm and tart, but another apple that holds its shape when cooked will work.

Do these taste like apple cider donuts?

They have a similar warm-spiced, apple-and-cinnamon-sugar flavor, but the texture is different. Andagi have a denser, cake-like center and a crisp outside.

Can I make the apple mixture ahead of time?

Yes. You can cook the apples ahead, cool them, and keep them refrigerated until you are ready to make the dough. For the best lift, mix and fry the dough when you are ready to serve.

Why did my andagi turn out oily or undercooked?

Oil that is too cool can make them greasy, while oil that is too hot can brown the exterior too quickly. Check the temperature and fry smaller, even-sized portions. Always check that the centers are fully cooked.

More Fall Recipes to Try

If you love comforting fall flavors, you may also enjoy these recipes from Raising Veggie Lovers:

• Pumpkin Butter Mochi – a chewy Hawaiian-style pumpkin dessert with cinnamon sugar
• Pumpkin Spice Caramel Corn – sweet, crunchy fall snacking
• Pumpkin Scones with Brown Sugar Glaze – perfect with morning coffee or tea
• Cranberry Orange Muffins – another seasonal baking favorite
• Apple, Gorgonzola & Candied Walnut Salad – a savory way to enjoy apple season

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