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Chamorro donuts (dough fritters): recipe illustration
Snacks & baking

Chamorro donuts (dough fritters)

Sweet dough made with coconut milk, fried until the crust is golden and the crumb is light and scented with coconut. Very popular at festivals and at the Hagåtña market.

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Ingredients

Ingredients

Optional extras

Nutrition facts

645 kcal per serving

Protein
10.8 g
Carbohydrates
76.3 g
of which sugars
34.2 g
Fat
31.8 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, baking powder, sugar and salt in a bowl.
  2. In another bowl, beat the egg with the coconut milk and vanilla.
  3. Pour the liquids over the dry ingredients and mix until you have a soft dough, without overworking it.
  4. Let rest 15 minutes, then shape small balls or rings about 4 cm across.
  5. Heat the oil to 170 °C and drop the donuts in in small batches.
  6. Fry 3 to 4 minutes, turning, until well golden.
  7. Drain on paper towels, then roll in powdered sugar (and cinnamon if you like) and serve warm.

Variations and tips

Cinnamon version. Add a teaspoon of cinnamon to the dry mix and dust the donuts with cinnamon and sugar.

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Original Ecomely recipe.