Kokiyòl (Haitian Donuts)

October 1, 2022

45 minutes

medium

Makes 30-40 donuts

So Kokiyòl isn’t something that I grew up eating as a kid because my mom didn’t make it. I didn’t have it until adulthood, but I love it just the same and I had to figure out how to make it myself and that I did.

The ingredients for kokiyòl are not complicated, I would compare them to pancake ingredients. and oh so delicious 🤤🤤. The measurements are exact to a T so make sure you’re using measuring cups to re-create these delectable treats. I only had a biscuit cutter on hand so I used that to make my donuts and I got creative with punching the hole in the center using a piping tip (you know, for frosting things) and both worked out just fine. I have a donut cutter linked below if you want to be a little more professional than I was.

While making these I thought I messed up when I got to the part where I added the milk; everything was looking really good until then. It’s going to look like a curdled mess but trust the process and keep going, it will all come together beautifully. Just trust me!! LOL

My cousin Nehemy was visiting from Haiti and I had him try it and he gave me 5 stars and I told him to be honest guys LOL. He did note that these were not as sweet as the ones in Haiti but he said that was a good thing 😋Guys I really hope you like this recipe and please let me know what you think about it in the comments below.

Watch me make Kokiyòl here:

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3-piece glass mixing bowls

Mini glass prep bowls

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Ingredients

Adjust Servings

	3 cups all purpose flour
	2 ½ teaspoon baking powder
	1 teaspoon ground cinnamon
	1 teaspoon ground nutmeg
	½ teaspoon sea salt
	½ stick of butter (4 tablespoons), softened
	1 egg, room temperature
	½ cup granulated sugar
	1 banana, mashed
	¼ cup of milk, room temperature
	1 teaspoon almond extract
	1 teaspoon vanilla extract
	1 teaspoon Lime zest
	1 cup vegetable oil (for frying)

Directions

In a small bowl, combine flour, baking powder, cinnamon, nutmeg and salt together and set aside.

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In a medium bowl, using a hand mixer, cream butter and sugar together until well combined.

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Next mix in the mashed banana, lime zest, egg then milk.

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Start adding the flour mixture a little at a time and mix well until a dough forms. Allow the dough to rest for at least 20 minutes.

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After that time has elapsed, you can use a rolling pin to roll out the dough, I would say make it about ½ an inch thin, it should not be too thick. Use a donut cutter to make donuts and set them aside.

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Add oil to pot and allow it to heat up, fry each kokiyòl (donut) for about 2-3 minutes on each side or until golden brown, drain on a cooling rack then dust with powdered sugar, enjoy!!

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Notes

Do not overwork the dough because that will make it stiff and hard to work with.

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