Keke ʻIsiteTongan Yeast Doughnuts

Name: Keke ʻIsite (Tongan Yeast Doughnuts)
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Tonga
Ingredients: 320 g All-Purpose Flour; 7 g Instant Yeast; 50 g White Sugar; 3 g Salt; 220 ml Whole Milk (lukewarm); 2 pcs Egg (beaten); 5 ml Vanilla Essence; 400 ml Vegetable Oil

Soft Tongan yeast doughnuts fried until puffed and golden. The dough is deliberately sticky so the interior stays light.

Prep

1h 30m

Cook

20m

Serves

Estimated

Nutrition

Per serving

1236kcal

Calories

14g

Protein

98g

Fat

77g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

320g
All-Purpose Flour
7g
Instant Yeast
50g
White Sugar
3g
Salt
220ml
Whole Milk (lukewarm)
2pcs
Egg (beaten)
5ml
Vanilla Essence

Frying

400ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Combine the all-purpose flour, instant yeast, white sugar, and salt in a large bowl.
02
Stir in the whole milk, eggs, and vanilla essence until a soft, sticky dough forms.
03
Cover and leave in a warm place until doubled in size.
04
Heat the vegetable oil to 175°C (350°F) in a deep, heavy pan.
05
Drop evenly sized spoonfuls of dough into the oil without crowding the pan.
06
Fry, turning as needed, until puffed, evenly golden, and cooked through.
07
Drain well and serve warm.

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