Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and tastes delicious when had warm with some sugar coated over it. I am landing to french polyenesia today, these doughnuts are a very popular street food breakfast . Tahiti is one of the largest islands in polynesia , it is shaped like 8 .. This is the reason why traditionally the doughnuts are shaped 8 I assume.. Firi Firi can be shaped two ways the traditional way is to make it 8 shape or long strips or if you want you can shape them anyway you like. I opted for the long strips and I will post the 8 shaped too once I make them after the marathon gets over, the dough is the same but you need some patience to make them 8 shaped ones, as the dough is quite sticky to handle. The dough is shaped 8 for even cooking. I opted for a no messy hands way using a piping bag it was a breeze to make. Tahitian cuisine is known for its tropical fruits and the array of jams they produce with the fruits available.
When I was researching F I had a hard time choosing as there are so many recipes I wanted to try but I went with this easy and delicious recipe which was a perfect breakfast to start a day. I read so much about this country I had never came across and this is my first Tahitian recipe. I just fell in love with the cuisine , I will sure try some more from this cuisine and post it here. For my last day of the week I wanted to end it with a sweet and what is more better than doughtnuts. Here goes the recipe..
Recipe is Adapted from here
Ingredients
- All-purpose flour – 2 1/2 cup
- Sugar – 3/4 cup ( I used castor sugar)
- Coconut Milk – 1 cup
- Water – 1/2 cup ( Lukewarm)
- Dry active yeast – 2 1/2 tsp
- Oil – for Deep Frying
- Granulated sugar – 1/2 cup ( to coat)
Method
- In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
- Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
- In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
- Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
- Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
- Take granulated sugar in a plate and keep it ready.
- Pipe the batter into the hot oil cutting out (about 4 to 5 inches long) with the help of a knife.
- I fried 5 at a time, depending on the size of your kadai fry them till golden brown from both sides.
- Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
- Serve them warm with any jam or as it is with coffee.
- All-purpose flour - 2½ cup
- Sugar - ¾ cup ( I used castor sugar)
- Coconut Milk - 1 cup
- Water - ½ cup ( Lukewarm)
- Dry active yeast - 2½ tsp
- Oil - for Deep Frying
- Granulated sugar - ½ cup ( to coat)
- In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
- Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
- In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
- Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
- Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
- Take granulated sugar in a plate and keep it ready.
- Pipe the batter into the hot oil cutting out (about 4 to 5 inchs long) with the help of a knife.
- I fried 5 at a time , depending on the size of your kadai fry them till golden brown from both sides.
- Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
- Serve them warm with any jam or as it is with coffee.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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