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Caribbean doughnuts

Last update - Tuesday, July 1, 2014, 11:17 By Arlene Lucea

  This Caribbean recipe for the popular fried treat makes 30 doughnuts. Preparation should only take 10 minutes – not counting the hour the dough needs to chill!


250ml water

125g flour

75g butter

1 vanilla pod, split

1 cinnamon stick

4 eggs

2 tbsp sugar

Zest of a lime

Oil for deep-frying

Icing sugar for dusting


Put in a saucepan the water, butter, cinnamon, vanilla pod and lime zest and heat on high.

As the mixture begins to bubble, remove the vanilla pod and cinnamon stick and pour in the sifted flour in one go, stirring quickly with a wooden spoon.

When thoroughly mixed, allow to cool, then stir in the eggs one by one. Remove from the pan and allow to rest in the fridge for an hour.

Next, heat a pan full of oil to frying temperature (or use a deep fat fryer). 

Take the chilled dough and, with a small spoon, form small balls and add to the hot oil carefully.


When the donuts are golden brown, take them out of the oil and drain them on kitchen paper. Allow to cool, sprinkle with icing sugar and enjoy!

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