Go Back
Print
A stack of sugared Firi Firi on a white plate with coconut and juice in the background.

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.