Firi Firi (Tahitian Coconut Doughnut)

Ingredients

Equipment Needed

• •Heavy 5-quart pot or Dutch oven for frying
• •Deep-fry thermometer
• •Wire rack set over a rimmed sheet pan
• •Bench scraper for dividing dough

Instructions

1. 1

   Wake the yeast

   Stir the warm coconut milk with a spoonful of the measured sugar and the yeast. Let it sit 5 to 10 minutes, until the top looks creamy and alive. If it stays flat, no blame the dough. Your yeast is tired, so start again before you waste the flour.

   Warm means about body-warm, not hot. Too much heat kills yeast before the dough ever gets a chance.
2. 2

   Mix the dough

   In a large bowl, whisk the flour, remaining sugar, and salt. Add the foamy coconut milk, eggs, melted butter or oil, vanilla, and zest if you're using it. Mix until a soft, tacky dough comes together, the kind that clings a little but doesn't pour.

3. 3

   Knead until supple

   Knead by hand for 8 to 10 minutes, or with a mixer on low for about 5 minutes, until the dough turns smooth, elastic, and a little glossy. Add flour one tablespoon at a time only if it is truly wet. Keep it soft, because a stiff dough fries heavy.

4. 4

   Let it rise

   Set the dough in a lightly oiled bowl, cover it, and let it rise in a warm place until doubled, about 1 to 1 1/2 hours. It should look swollen and relaxed, and when you press it with one finger the dent should come back slow.

5. 5

   Shape figure eights

   Turn the dough onto a lightly floured surface and divide it into 16 to 18 pieces. Roll each piece into a rope about 10 inches long, pinch the ends together, then twist once to make the firi firi figure-8 shape. Lay them on parchment and cover loosely.

   The shape is part of the Tahitian hand. Don't stress it into perfection. A slightly uneven eight still eats beautifully.
6. 6

   Proof once more

   Let the shaped dough rest 25 to 35 minutes, until puffy and light. If you pick one up and it feels airy instead of dense, it's ready for the oil. Rushing here gives you a tight middle.

7. 7

   Fry golden

   Heat 2 inches of oil in a heavy pot to 350F. Fry 2 or 3 firi firi at a time, about 1 1/2 to 2 minutes per side, until deep golden and puffed. Keep the oil steady; too cool and they drink oil, too hot and the outside browns before the inside cooks.

8. 8

   Sugar and share

   Drain briefly on a rack, then roll the warm doughnuts in sugar while the surface still has that fresh-fried sheen. Eat them the same day, with coffee or tea, and don't count too hard. Food like this gets shy when you make it too precious.

Chef Tips

• •Use full-fat coconut milk, not coconut drink. Shake the can well, or stir fresh-pressed coconut milk until the cream and water come back together.
• •The dough should be soft and slightly tacky. If you keep feeding it flour until it feels dry, the firi firi will come out tough.
• •No stand mixer? Good. Your hands know plenty. Knead until the dough smooths out and starts pushing back gently.
• •Fry a small scrap first. If it browns in about a minute and the inside cooks through, your oil is ready.
• •Firi firi is best fresh, but leftovers are not rubbish. Split and toast them the next morning, then eat with butter, jam, or another dusting of sugar. Eat what you have.

Advance Preparation

• •Mix the dough the night before and let it rise slowly in the refrigerator, covered. Bring it toward room temperature for 45 minutes before shaping.
• •Shape the firi firi up to 1 hour before frying and keep them loosely covered so the dough doesn't dry out.
• •Roll in sugar only after frying. Sugar sitting on raw dough melts and makes the surface sticky.

Frequently Asked Questions

Nutrition Information

1 serving (about 60g)