Tokelauan Puta Donuts

Ingredients

• 2 cup all-purpose flour
• 1 tsp baking powder
• 0.25 cup sugar
• 1 pack instant yeast (The source says “1 pck” and “a pack of yeast”; packet size is not specified.)
• 1 cup milk (Warm)
• 0.25 cup black sesame powder (Used for the black sesame variation; the creator made the dough half plain and half black sesame.)
• oil (For oiling the zip-top bag and frying; amount not specified.)

Steps

1. 1

   Combine the all-purpose flour, baking powder, and sugar as the dry ingredients.

2. 2

   Combine the instant yeast with the warm milk.

3. 3

   Add the milk-and-yeast mixture to the dry ingredients and mix until a dough forms with the consistency shown in the source.

4. 4

   For the variation shown, divide or portion the dough so that half remains plain and half is mixed with the black sesame powder.

5. 5

   Cover the dough and proof it in an oven with only the oven light on for 1 hour. The warm oven environment helps the dough rise faster.

6. 6

   Oil the inside of a zip-top bag, then place the dough inside.

7. 7

   Heat frying oil over low-to-medium heat. Test it by dropping in a small piece of dough; when the test dough bubbles up, the oil is ready.

8. 8

   Cut one corner from the zip-top bag and squeeze out small portions of dough directly for frying. The source also shows mini donuts; traditionally, puta are about tennis-ball size.

9. 9

   Fry the dough portions in the prepared oil over low-to-medium heat until cooked. The source does not specify an exact frying time, final color, or turning instructions.

Notes

The source does not specify the oil quantity, packet size for the yeast, exact frying time, whether the donuts should be turned, or the finished-donut appearance. It shows both mini donuts and notes that traditional puta are tennis-ball size.

Nutrition per serving

• dessert
• donut
• fried
• Tokelauan
• Pacific Islander
• yeast-raised
• vegetarian