Fried Yeast Donuts…

Fried Yeast Donuts…

This is my fried donut recipe, its not as good as the authentic Cook Island ones, but my family and recipients seem to like them, no complaints! Its a bit of a mission and takes around 3 hours from beginning to end. So keep that in mind when people are waiting or for meal timing.

These are great with a hot cuppa and are best eaten on the same day. Next day eating….you can store them in an airtight container or large sandwich bag, then heat in the microwave for 20 seconds each. I wouldnt try them after 24 hours, they might break your teeth!

The recipe…

Makes around 30 medium sized donuts

1 kg bag plus another 2-3 cups extra of plain flour (for kneading)

3 cups warm water 3 teaspoons of active dry yeast (or 3 sachets)

1 cup warm milk

2 cups of sugar

1/3 cup of oil (or melted butter)

3 eggs

2 - 4 litres of neutral tasting oil for frying, I use sunflower.

A large shallow saucepan or oven proof tray that you can put over a gas flame or on a heated element.

Fried yeast donuts are a favourite amongst Pasifika People.

Handy tips and method…

• Mix yeast and warm water together in a medium bowl then set aside for 5 minutes.

• In an large mixing bowl, combine 1kg flour and sugar together to make a well. Whisk milk, oil and eggs into yeast mixture then pour into flour bowl.

• Using your hand (or gloved hand like me) mix the ingredients together, scooping and squishing the mixture between your fingers until the dough is smooth. I use a firm silicone baking tool. So that is good enough for my requirements. I dont like to touch squishy wet stuff, haha.

• Mixture will be quite sticky. Cover and leave to rise until doubled in size (60-90 mins)

• Using your hand, scoop dough away from the side of the bowl, reducing it down. Cover a large clean work bench with 2-3 cups of flour (aim at 1 cm thick of flour) around a large pizza sized shape on your bench. I do this part inside my large baking bowl, less of a floury mess!

• Transfer the dough onto floured bench. I have a non stick baking mat. Working on outside of dough, gently lift the sides up, covered in the extra flour and using your fingers, fold it over towards the middle of the dough. Continue lifting and folding the edges in until dough begins to have had sufficient flour added so that it is less sticky, more manageable.

• Using a 5 cm cookie cutter (I have a 2 sided one) or a similarly shaped tool, measure and break off a chunk of dough for each doughnut. Using your fingertips again, lift and fold the edge of the dough in towards the centre working right round the piece. Pick it up and press between your palms then form a firm round and leave on a floured tray. Continue until dough is used up. If the rounds are still too soft, just work it in with more flour until it firms up a bit more.

• Heat oil in a large heavy saucepan or baking tray that can withstand an open flame for gas heat, or element on a cook top at medium heat 15-20 minutes. I use a baking tray.

• Test the oil with a small piece of dough (should rise and brown lightly within seconds) Its a delicate balance between not hot enough, the right hot and too hot, you will soon learn the difference with a test donut or bit of dough and each batch. If it isnt hot enough, the dough is heavy, if its too hot, it wont cook in the middle.

• To cook the donuts, use a cookie cutter or similar item like a lid to cut the outside shape then pierce a hole in the middle of the dough with your finger, and slightly stretch it out or spin it around your finger to enlarge the hole to about 2 cm. Lower it into the hot oil, turning the donuts as you go. Batch fry the donuts for about 3 minutes each batch or until golden brown and cooked through.

• You can make any shape you like the classic donut shape helps it cook right through.

• Transfer onto a rack to drain and cool. Enjoy 🙂