Puta (Tokelauan Doughnuts) is a traditional Tokelauan recipe for a classic dessert or breakfast dish of a rich egg-based batter leavened with baking powder that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Tokelauan version of: Tokelauan Doughnuts (Puta).
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Ingredients:
120g plain (all-purpose) flour
1 1/2 tsp baking powder
1/4 tsp salt
1-2 eggs (makes the doughnut softer)
50g sugar (or to your own taste)
250ml milk or water (coconut milk also works)
cooking oil for deep frying
Method:
Place a pan or wok over medium heat. Pour in about 12mm depth of oil then allow to heat on the stove (use medium heat).
Whisk together the dry ingredients in a bowl until well combined. Beat the egg (or eggs) in a jug then combine with the milk (or water). Gradually add the liquid ingredients to the dry ingredients until you have a mixture that's about the consistency of dumplings. Make sure its not to liquid and its not too thick...
Pour water into a small cup or mug and set it nearby (you'll be dipping the tablespoon you're using to transfer the dough into this to make handling the dough easier).
Test if the oil is ready by dropping in a tiny piece of dough. If it sizzles, that means the oil is at temperature and you're ready to cook.
Fetch a tablespoon and try and make little balls about 12-25mm thick. Drop several into the hot oil (do not over-crowd). Flip over every now and then to make sure they're cooking evenly.
Once it turns a nice golden brown, carefully take then out and put it in a bowl with paper towels line in it to absorb the fats.
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