Funafuna (Tuvaluan Fried Doughnuts)

Name: Funafuna (Tuvaluan Fried Doughnuts)
Yield: 6
Cuisine: Tuvalu
Ingredients: All-purpose flour — 450 g (3 1/2 cups); Active dry yeast — 2 1/2 tsp; Warm water — 2 tbsp; Warm whole milk — 240 ml (1 cup); Unsalted butter, softened — 20 g (4 tsp); Egg yolks — 3; Granulated sugar — 100 g (1/2 cup); Vegetable oil, for deep-frying — 1 L (4 1/4 cups); Jam or your favourite spread, to fill

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 450 g (3 1/2 cups)
Active dry yeast — 2 1/2 tsp
Warm water — 2 tbsp
Warm whole milk — 240 ml (1 cup)
Unsalted butter, softened — 20 g (4 tsp)
Egg yolks — 3
Granulated sugar — 100 g (1/2 cup)
Vegetable oil, for deep-frying — 1 L (4 1/4 cups)
Jam or your favourite spread, to fill

Method

Stir the yeast into the warm water and leave for 5 minutes until frothy.
In a large bowl, combine the flour, warm milk, softened butter, egg yolks and sugar with the frothy yeast mixture.
Mix by hand until the dough is stringy and tacky, then cover and leave in a warm place overnight until doubled in size.
The next day, turn the risen dough out onto a floured surface and knead gently until bouncy, taking care not to over-knead.
Divide into small, even pieces using a cup as a guide, and shape each into a smooth ball.
Heat the oil to 170°C (340°F) in a deep pot and fry the doughnuts in batches for 2-3 minutes per side, until deep golden and cooked through.
Drain on paper towel, and while still warm, fill each with a spoonful of jam or your favourite spread, or serve alongside it for dipping.

Introduction: Funafuna are Tuvalu's own traditional fried doughnuts, a soft, slightly sweet yeasted dough deep-fried
until golden and usually eaten warm with a favourite spread.

Cultural Background: Funafuna are Tuvalu's own traditional fried doughnuts, a soft, slightly sweet yeasted dough deep-fried
until golden and usually eaten warm with a favourite spread. They are a well-loved family breakfast
across the islands, often made in large batches to share, since flour, sugar and yeast keep well on
remote atolls where fresh produce can be scarce.

Tips: Leaving the dough to rise slowly overnight gives funafuna their characteristic soft, pillowy texture. Do not over-knead the risen dough the next morning, or the doughnuts can turn dense rather than light.

Variations: Roll the warm doughnuts in a little extra sugar before serving. Fill with grated coconut mixed with a little sugar for a more traditional island filling. Vegetarian as written. No authentic vegan version; egg yolk, butter and milk are traditional to the enriched dough.

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

Reheating: Warm briefly in a low oven at 150°C (300°F) for 5 minutes to freshen before serving.

FAQs:

Q: Why does the dough need to rise overnight?

A: A slow, overnight rise develops funafuna's soft, slightly chewy texture; rushing the rise with extra yeast tends to give a denser result.

Q: Can funafuna be baked instead of fried?

A: Traditionally they are deep-fried, which gives the characteristic golden crust; baking will produce a much drier, bread-roll-like result instead.