Island Doughnuts

Name: Island Doughnuts
Yield: 8
Cuisine: Vanuatu
Ingredients: Plain flour — 400 g (3 1/4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar, plus extra for coating — 60 g (1/4 cup plus 1 tbsp); Salt — 1/2 tsp; Warm water or coconut milk — 250 ml (1 cup); Vegetable oil, plus extra for frying — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 400 g (3 1/4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar, plus extra for coating — 60 g (1/4 cup plus 1 tbsp)
Salt — 1/2 tsp
Warm water or coconut milk — 250 ml (1 cup)
Vegetable oil, plus extra for frying — 2 tbsp

Method

In a large bowl, mix the flour, yeast, sugar and salt.
Add the warm water or coconut milk and 2 tbsp oil, and mix until a soft dough forms.
Knead for 6-8 minutes until smooth and elastic.
Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, until doubled in size.
Punch down the dough and divide into small portions, rolling each into a ball.
Heat oil in a deep pot to 170°C (340°F) and fry the doughnuts in batches for 3-4 minutes, turning occasionally, until deep golden brown and cooked through.
Drain on paper towels, then toss in extra sugar while still warm.
Serve warm.

Introduction: Simple, deep-fried doughnuts made from a basic sweetened dough are a popular treat sold at local markets across Vanuatu, reflecting the influence of introduced baking traditions blended into everyday Ni-Vanuatu snacking culture.

Cultural Background: Simple, deep-fried doughnuts made from a basic sweetened dough are a popular treat sold at local markets across Vanuatu, reflecting the influence of introduced baking traditions blended into everyday Ni-Vanuatu snacking culture.

Tips: Let the dough rise fully for the fluffiest texture. Fry at a steady, moderate temperature so the inside cooks through before the outside over-browns. Toss in sugar while the doughnuts are still warm so it adheres properly.

Variations: Use coconut milk in place of water in the dough for a richer flavour. Add a pinch of ground cinnamon to the coating sugar. Serve with a drizzle of honey for extra sweetness. Naturally vegan as written; no conversion needed.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Reheat in a low oven at 150°C (300°F) for 5-8 minutes to warm through.

FAQs:

Q: Why didn't my dough rise?

A: This is usually due to inactive yeast or water that was too hot or cold — aim for lukewarm liquid.

Q: Can I use coconut milk instead of water in the dough?

A: Yes, this gives the doughnuts a richer, slightly more distinctive flavour.

Q: What's the best way to serve these doughnuts?

A: Warm, tossed in sugar, shortly after frying, often sold and eaten fresh at local markets.