I first learned to make this version of "Raro donuts", simple bread; around the age of 13. It is a really basic recipe designed to be mass produced to help with the meals prepared for large crowds at Cook Island functions. A plate is usually made up of, chop-suey (lamb & vermecilli), boiled rice, raro mainaise, and a single donut.
I'm using pictures here of the exact ingredients I use today, the brands may be different but the out come is still the same.
4 cups of flour: I use High Grade, makes it easier to knead, back in the day this never existed
1/2 cup sugar
Some salt: I like salt so I use more than 1/2 teaspoon .. should be 1/2 teaspoon
Yeast: 1 sachet .. I really prefer the sachet. But if you use yeast from a bottle, 1 sachet is equivalent to 2 heaped teaspoons. In the old days we used yeast from bottles but bear in mind we made huge batches. The yeast from bottles age with time and become least effective. I tend to make these donuts once every 3 months.
Butter 50g: On the side of the butter packaging you see lines, I cut of 1 section. Is this really 50g ? no idea but works for me.
Eggs 3 (size 6)
Dripping 454g: should really have used 6 in a deep pot but this stuff is expensive. The bigger the pot the more donuts you can deep fry at the same time. NOTE, it has to be dripping, not an alternative Oil.
Water 1 Cup: should be warm, which is fine if you live in a place like Australia. Here in Wellington NZ where it's freezing all year round, a cup of HOT water should wake up those yeast micro-organisms.
Method: just like making normal bread
1: In a large bowl add dry ingredients, sifting each 1 as they are added
2: Melt the butter, add the water, mix then add to the dry
3: After mixing for like 20seconds, break in the eggs
4: On a floured surface, place the dough from the bowl and commence kneading, keep kneading while adding flour until you get the dough at the right consistency. This can only be learned from practice, trial and error etc. Videos showing bread-making on Youtube can help you here.
5: Put the dough in a warm place to rise 3 Times in size
6: Remove the dough then punch it and knead again only for like 1minute.
7: Cut into 16 equal portions and place on top of grease proof paper in a warm area, cover with clean clothe and let it rise again. (this bit is not easy if you live in a cold area, I sometimes use a roasting dish with oven set to bake on minimum setting, just be careful we don't want the dogh to turn to bread at this stage)
8: Melt dripping in large pot, you know its ready when you drop in the 1st donut, it sinks, starts to bubble, then it rises up and floats on the surface. Do not have it too high.
9: When the donut is golden brown, flip it over.
9: Finally, place on a grill to allow excess dripping to drain of.
This is all from memory and dedicated to my mother who passed it down to me. Hopefully others in my family will give it a try!