Cook Islands Donuts – Traditional Recipe & Easy Mix

Cook Islands Donuts – Traditional Recipe & Easy Mix

There’s nothing quite like the sweet smell of freshly fried Cook Islands donuts (also called kuki donuts). Soft on the inside, golden on the outside, and loved at every island gathering, these donuts are more than just a treat - they’re part of our Cook Islands culture and history. At Missy Lala, our recipe has been passed down through generations.

Now, we’ve made it easier than ever for you to enjoy authentic Cook Islands donuts at home with our ready-to-make Donut Dry Mix - just add water and oil, and in one hour, you’ll have warm, fluffy donuts to share with your family.

What are Cook Islands Donuts?

  • Cultural significance (island gatherings, celebrations, family traditions).
  •  Differences from other Pacific breads (similar but sweeter than Māori fried bread).
  •  Why they’re so loved in NZ & Cook Islands communities.

Traditional Cook Islands Donut Recipe

  • Time & Yield Total time: About 4 hours (including rising and frying)
  •  Makes: Around 40 donuts

Ingredients

8 cups plain flour, plus 2 cups extra for kneading
3 cups warm water
2 ½ tablespoons active dry yeast (or 3 sachets)
1 cup warm milk
2 cups sugar
⅓ cup oil or melted butter 3 eggs Oil for deep frying

Method

1. Activate the Yeast

  • In a medium bowl, mix the yeast with warm water. Leave for 5 minutes until it becomes foamy.

2. Mix the Dough

  • In a large bowl, combine the 8 cups of flour with the sugar and make a well in the middle.

  • Whisk the warm milk, oil (or butter), and eggs together, then add to the yeast mixture.

  • Pour the wet mixture into the flour and stir until a sticky dough forms.

3. First Rise

  • Cover the bowl and leave the dough in a warm place until it has doubled in size (about 1–1 ½ hours).

4. Shape the Donuts

  • Place the risen dough on a floured surface. Use some of the extra flour to stop it from sticking.

  • Knead lightly until manageable. Break into about 40 equal pieces and roll each into a ball.

5. Prepare for Frying

  • Heat oil in a deep pot until hot. Test with a small piece of dough—it should rise and brown gently within seconds.

6. Fry the Donuts

  • Poke a hole about 3 cm wide in the middle of each ball, stretching gently to make a donut shape.

  • Fry in batches for about 3 minutes each, turning until golden brown on all sides.

  • Place on a rack or paper towel to drain.

Tips

Don’t over-knead—add just enough flour to make the dough workable.
Fry in small batches to keep the oil at the right temperature.
Serve plain, dusted with sugar, or glazed while still warm.

Want the taste without the hassle? Try Missy Lala’s Donut Dry Mix — same traditional flavour, but ready in 1 hour. 

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