Coconut Milk Beignets "Tahitian Firi Firi"

Coconut Milk Beignets "Tahitian Firi Firi"

bakingwithnessa

Escape to the tropical paradise of Tahiti with these Dairy-Free Coconut Milk Beignets "Firi Firi"! Fluffy, golden, and oh-so-delicious, these doughnuts will transport you to the sun-kissed shores of the South Pacific!

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Prep Time 30

Bake / Cook Time 20

PROOF 1 30

Total Time 2 20

Course Carnaval / Mardi Gras

Cuisine French Polynesian

Servings 8

Equipment

Rectangular Roul Pat®

Ingredients

▢ 10.58 oz (300 g) coconut milk (Lukewarm)
▢ 1 Tbsp (11 g) active dry yeast
▢ 14.82 oz (420 g) all-purpose flour (Original Recipe calls for 14.11 oz | 400 g)
▢ 2.82 oz (80 g) granulated sugar
▢ 1/8 tsp (0.75 g) sea salt
▢ Vegetable oil (To Fry)
▢ Mix of sugar and coconut (To Coat)

Instructions

COCONUT DOUGH PREPARATION

In a microwave safe bowl, add 1/4 of the coconut milk. Heat for 15 seconds at a time until it is lukewarm. NOTE: Maximum 104F | 40C other wise it will kill the yeast and your dough will not rise. Set aside.
10.58 oz coconut milk
Whisk in the active dry yeast. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.
1 Tbsp active dry yeast
Place the all-purpose flour, sugar, salt, yeast mixture and the remaining of the coconut milk, in the bowl of your stand mixer with the dough hook attachment. Knead the dough on medium high speed for about 8 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. IMPORTANT: Depending on the flour you use, your dough might be sticky: Add a tablespoon of flour, mixing in between until your dough does not stick.
14.82 oz all-purpose flour, 2.82 oz granulated sugar, 1/8 tsp sea salt

RISE

Shape your dough into a ball and place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will triple in size.

ASSEMBLY

Once the dough has tripled, punch dough to deflate and scrape it out onto the Roul'Pat. Divide the dough into 8 equal segments.
Roll each dough into a long log of te same size.
Twist it into an "8" and set aside on a pre-cut piece of parchment paper. Cover with a clean linen and let it rise a second time, while your oil is heating.

COOK!

Pour the vegetable oil into a tall pot and heat your oil on medium low. It is ready to be used once it has reached 340F | 171C.
Vegetable oil
Using a spider scoop place one dough at a time in the cooking oil. The parchment paper will detach itself after a few seconds, remove it from the pot. Cook each beignet for a couple of minutes until golden.
Once your Coconut Milk Beignets "Tahitian Firi Firi" are out of the oil transfer them directly in the sugar/coconut mixture until coated. Set aside on a service platter until it is time to enjoy them. NOTE: Like every beignets these are best enjoyed the day of. However they were still excellent the following day. Enjoy & Bon Appétit!
Mix of sugar and coconut