Jungle Recipe: Deliciously good donuts

Jungle Recipe

Our latest recipe in the new blog series of ‘Jungle Recipes’ is delicious donuts! Donuts are a special treat for OuTropers and here Lis (our amazing cook) shares his secret recipe….

Lis, in the camp kitchen, preparing donuts. Photo by Lizzie Walker/OuTrop

Makes approximately 50 mini donuts or 30 large donuts


5 eggs
1kg potato (peeled and chopped)
6g vanilla powder
9g instant yeast powder
130ml coconut milk (canned not fresh)
500g (+100g) flour
250g sugar
200g milk powder
3 tablespoons of butter (melted)
Frying oil (not palm oil)

Create the donut shape by swinging the dough around your finger. Photo by Lizzie Walker/OuTrop.


1. Boil or steam the potatoes until cooked and mash well until no lumps are left, then leave to cool.

2. Mix the eggs, coconut milk, yeast powder, sugar and milk powder and whisk well until the mixture is full of air bubbles.

3. Fold in the mashed potatoes, melted butter and 500g of the flour. The consistency should be a stiff dough (like bread), the extra flour can be added if necessary.

4. Mix the dough with hands until no mixture is left in the bowl.

5. Use the remaining flour to spread on a tray or surface. Take lumps of mixture and first make a doughball about the size of a golf ball and flatten slightly.

6. Poke a hole through the middle, and using your finger and thumb create the donut shape by swinging the dough around your finger (see picture above).

7. Leave these to rise for 30 minutes in a warm place.

Deliciously good donuts! Photo by Lizzie Walker/OuTrop

8. Heat the oil until just bubbling then reduce heat to simmer, if the oil is too hot the dough will cook on the outside, but not on the inside. Fry one donut first, it should sink then rise to the surface and slowly turn brown. After this, and depending on the size of the pan, fry 4-6 at a time making sure to flip them halfway through cooking.

9. Leave to cool for 5-10 minutes and enjoy!

Our red langur intern, Lizzie, giving the thumbs up to the donuts. Photo by Lizzie Walker/OuTrop.