Prep. time: 15 minutes
Waiting time: 2 hours
Cooking time: 15 minutes
As elsewhere, there are numerous variations, so you will find certain recipes that use milk instead of water - and because we're in Martinique, the addition of a good splash of dark rum to the batter.
There is no baking powder in the original recipe. The doughtnuts are rather compact, but you could add a teaspoonful of baking powder to lighten them a bit.
- Pour the water into a saucepan; add the salt, sugar and butter. Place over high heat and remove once the butter has melted.
- Add the flour all at once and stir briskly with a wooden spoon to form a smooth thick batter.
- Return to the heat for 2 minutes, stirring constantly so that the mixture doesn't stick.
- Remove from the heat and beat in the eggs, one at a time, mixing well after each addition. Add the spices and grate in the lime zest with a fine grater. Mix well and let rest for 2 hours.
Cooking and finishing
- Heat the oil in a large pot or deep fryer. The oil should be hot, but not excessively, in order to cook the doughnuts through without burning.
- Add balls of dough about the size of a walnut to the hot oil. Let them brown for 3-4 minutes and remove with a slotted spoon.
- Drain well and transfer to paper towel. Then transfer to a serving platter.
- Dust each layer of doughnuts with icing sugar, brown sugar or grated coconut. Serve hot.
Photo and adaptation: MSCOMM / ID 64765966 / margouillat
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