Firi Firi (Tahitian Doughnut)

A warm batch of Firi Firi brings all the island brunch vibes you need today. Soft, golden, lightly sweet, great with tropical jams or fresh fruit.

During our recent holiday in French Polynesia (Tahiti), we tried so much delicious food, and we completely fell in love with Firi Firi, the doughnut-like sweets sold all over the islands.

We first bought them at the Papeete Markets, unaware they would become our breakfast staple for the next two weeks.

We later found them at the Hiltons in Moorea and then again in Bora Bora, which made us even happier. Even though they are made with coconut milk, the coconut taste is very light.

You only notice a small hint of it. Their texture is firmer than you might expect, and I enjoyed them plain as well as paired with the incredible local jams made from tropical fruits like pineapple and passion fruit. They were the perfect way to start the morning.

As soon as we came back home, I went looking for the recipe. I found so many different versions that I ended up confused. In the end, I put together my own version, and it came together well. They looked and tasted exactly like the ones we enjoyed in French Polynesia.

What is Firi Firi?

Firi Firi is a traditional Tahitian doughnut, usually shaped into a twisted figure-eight and fried until soft inside and lightly crisp outside.

The name comes from the Tahitian word “firi,” which means “to twist,” so the English meaning is essentially “twisted doughnut.”

It’s often enjoyed in the morning with coffee or cocoa and is one of the most familiar breakfast treats across French Polynesia.

Key Ingredients for Firi Firi

All-Purpose Flour

Gives the batter its structure and helps the strips hold their shape in the hot oil. Choose a standard all-purpose flour with moderate protein so the doughnuts stay light rather than chewy.

Sugar

Sweetens the batter and helps the coating stick once the Firi Firi are warm. Granulated sugar is the usual choice, but caster sugar dissolves faster if mixing by hand.

Coconut Milk

Adds moisture and richness without giving the doughnuts a strong coconut taste. Full-fat coconut milk gives the most consistent texture.

Find the complete list with measurements in the recipe card below.

How to Make Firi Firi

Step 1: Dissolve the yeast in the lukewarm water. Add 1 tablespoon of the sugar, mix well, and leave it aside until the yeast becomes frothy.

Step 2: Place all the ingredients, including the frothy yeast, into the bowl of an electric mixer fitted with the whisk attachment and whisk until the batter becomes thick and smooth. You can whisk by hand as well.

Step 3: Cover the bowl and leave it in a warm place to rise for 3 hours.

Step 4: Transfer the batter into a piping bag and cut a 5 cm – 2 inch opening (or use a 5 cm – 2 inch round tip).

Step 5: Heat the vegetable oil until it reaches 170°C – 340°F.

Step 6: Pipe the batter into the hot oil, cutting pieces that are approximately 13 cm – 5 inches long.

Step 7: Fry on both sides until they turn golden brown with a slightly deeper colour.

Step 8: Place them on a plate lined with kitchen paper to drain any excess oil, then roll them in granulated sugar and serve.

Extra Help from the Kitchen

Use a Deep Pot – Extra depth keeps oil from splashing and helps the doughnuts float freely for even colouring.

Check Oil with a Small Test – Drop in a tiny bit of batter before frying the full batch; it should rise slowly and form small bubbles at the sides.

Avoid Overfilling the Pot – Give each piece enough space to move, which helps them cook evenly without sticking.

Let the Batter Rest After Piping – If the batter drips too fast from the piping bag, rest it for a minute to thicken slightly before continuing.

Keep Sugar in a Wide Bowl – A shallow dish makes coating faster and gives a more even finish while the doughnuts are still warm.

Variations and Twists

Add Vanilla to the Coconut Milk – Mix 1 teaspoon vanilla extract into the coconut milk for a gentle aroma that blends well with the sweetness of the doughnuts.

Use Caster Sugar in the Batter – Swap granulated sugar with caster sugar so it dissolves faster and keeps the mixture smoother when mixed by hand.

Add a Pinch of Nutmeg – Stir a small pinch of ground nutmeg into the dry ingredients for a warm flavour that pairs well with the sugar coating.

Use Powdered Sugar for Coating – Roll the warm doughnuts in powdered sugar for a softer finish that melts lightly on the surface.

Serve with Tropical Jams – Pair warm pieces with pineapple jam, mango jam, or passionfruit jam to match the traditional Tahitian way of enjoying Firi Firi.

Storage and Shelf Life

Store Homemade Firi Firi at room temperature in an airtight container for 1 day. Freeze them in a freezer-safe bag for up to 1 month.

Thaw at room temperature for 30 minutes to 1 hour. Reheat in a warm oven at 180°C – 350°F for 3 to 5 minutes.

5 from 2 votes

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Firi Firi Recipe (Tahitian Doughnut)

A warm batch of Firi Firi brings all the island brunch vibes you need today. Soft, golden, lightly sweet, great with tropical jams or fresh fruit.

Course: Breakfast, Dessert

Cuisine: Tahitian

Prep Time: 3 hours 20 minutes

Cook Time: 30 minutes

Total Time: 3 hours 50 minutes

Author: Manuela Zangara

Ingredients

• 350 g – 0.75 lb – 2 ⅘ cups all-purpose flour
• 100 g – ½ cup sugar – plus more for coating
• 1 pinch of salt
• 7 g – 2 ½ tsp dry yeast
• 80 ml – ⅓ cup lukewarm water
• 200 ml – 6.75 oz coconut milk
• vegetable oil – for deep frying, I use sunflower oil

Instructions

1. Dissolve the yeast in the lukewarm water. Add 1 tablespoon of the sugar, mix well, and leave it aside until the yeast becomes frothy.
2. Place all the ingredients, including the frothy yeast, into the bowl of an electric mixer fitted with the whisk attachment and whisk until the batter becomes thick and smooth. You can whisk by hand as well.
3. Cover the bowl and leave it in a warm place to rise for 3 hours.
4. Transfer the batter into a piping bag and cut a 5 cm – 2 inch opening (or use a 5 cm – 2 inch round tip).

5. Heat the vegetable oil until it reaches 170°C – 340°F.

6. Pipe the batter into the hot oil, cutting pieces that are approximately 13 cm – 5 inches long.
7. Fry on both sides until they turn golden brown with a slightly deeper colour.
8. Place them on a plate lined with kitchen paper to drain any excess oil, then roll them in granulated sugar and serve.

Recipe Notes

Make sure the oil is at 170°C – 340°F. If it’s cooler, the Firi Firi will soak up the oil. If it’s too hot, they will brown too fast on the outside and stay raw in the centre.