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8
4
85
Breadfruit Spiced Drop Donuts
Breadfruit Doughnuts
1
cup flour
egg, beaten
teaspoon nutmeg
teaspoon salt
tablespoon baking powder
ripe breadfruit uncooked pulp
tablespoons shortening
teaspoon cinnamon
tablespoon sugar
1
8
3
1
2
3
ripe breadfruit (very ripe)
-12 cups flour
eggs
cup sugar
sticks margarine (room temperature)
packs yeast
1
1
/
1/
1/
1
2
4
2
2
1
/
2
cup lukewarm water
1
/
2
1
Boil ripe breadfruit for 45 minutes. Peel gently with a paring knife (as
it is very soft) and remove the core. Mash and set aside. Beat eggs; set
aside. Mix the yeast with lukewarm water and pour on breadfruit and mix.
Add butter and mix. Add sugar and eggs and mix well. Add flour one cup at
a time; up to eight cups. Add more flour only for consistency depending on
how wet or dry mix is.
Combine beaten egg, breadfruit pulp, and shortening. Mix well with
beater, hand or electric. Sift flour, sugar, baking powder, salt and spices
together. Stir into egg mixture and mix well and drop by spoonfuls into hot,
deep fat and fry until brown. Drain on absorbent paper, dust with
confectionery sugar and granulated sugar. Makes 18–20 donuts.
Knead for 3–5 minutes. Roll and shape like a pretzel or rosette. Wait
till doubled in size and fry in deep fryer until brown. Roll in sugar and serve.
Note: High in fat due to deep fat frying.
Note: High in fat due to deep fat frying.
UOG/GCE
UOG/GCE
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