Connie Kiyu Guerrero Recipe


By Connie "Kiyu" Guerrero conchik

Recipe Rating:
 1 Rating
2 doz
Prep Time:
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Connie "Kiyu"'s Story

This dessert melts in your mouth! Crispy crust on the outside and light and fluffy inside. It has a very buttery flavor you can't resist the second one! very popular in the islands of Hawaii, and the South Pacific islands. Great with for breakfast or just anytime of day! They are so delicious! Yummo!


1 qt
salad oil (for deep frying)
1 pkg
active dry yeast (1/4 oz.)
1 Tbsp
sugar plus 1/3 cup sugar (divided)
1/4 c
warm water (110 degrees f)
6 large
6 c
1/2 c
melted butter
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1/4 tsp
1 1/2 c
whole milk
1/2 c
half and half
1 Tbsp
2 tsp
freshly grated nutmeg
2 Tbsp
cinnamon (optional)
cinnmon-sugar (for coating)

Directions Step-By-Step

In a large deep pot or fryer heat the oil to 350 degrees F.
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside for 5 min. In an electric mixer, add the eggs and whip until the eggs are thick and pale yellow in color.
Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half, vanilla. Add the salt. Add the all dry ingredients: flour, sugar, salt, nutmeg & cinnamon - 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.
Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a golf ball.
Place on s greased baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
Fry a couple of the pieces at a time, until golden brown, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in cinnamon-sugar and serve hot.

About this Recipe

  • Comments

  • 1-5 of 23
  • user
    Leah Stacey CookingMaven - Aug 6, 2010
  • user
    Bennie Shaw mamabennie - Aug 6, 2010
    Oh my, those look heavenly. I'm not very good with using yeast, but think I must try these. Thank you.
  • user
    Juliann Esquivel Juliann - Aug 6, 2010
    Oh Connie these look awsome. I am sure I am going to make these when it gets cooler. It's just to hot right now. These doughnuts look as if they melt in your mouth. My mouth is watering and I am not a real sweets eater. But I do love fresh doughnuts with a nice cup of coffee in the morning. You can be sure I am printing this recipe and I will try these a soon as it gets cooler. Thanks for sharing. LOL Blessings
  • user
    Connie "Kiyu" Guerrero conchik - Aug 6, 2010
    Thank you ladies! this IS really a mouth watering recipe, and it does melt in your mouth. Like I said, this is an island dessert favorite and there is actually a place where you can buy them freshly made. This place is always crowded and people do line up just to get theirs for their coffee time "mirienda".
  • user
    Juliann Esquivel Juliann - Aug 6, 2010
    Oh wow Connie do you have a mirienda hour in Guam ? We do here the Latino's I mean. Usually at 10:AM and then again at 2PM or 3PM in the afternoon. We do too. Of course it is a Latin/Spanish and European custom. Right after mirienda you take your siesta. Of course if you are in the working class here in the U.S. the siesta is out. How very interesting I had no idea Guam had such similar customs. Of course you told me of the Spanish influence and so this is why its so close to ours. Can't wait to try these doughnuts.