Breadfruit is part of what is known locally as "lédjim pei". It is generally eaten after being cooked but can also be cooked as fries or gratin. Here is the recipe for donuts, a sweet recipe that is presented to you. It will be difficult for you to do this if you are not in the Caribbean because breadfruit is a fruit that should be eaten generally 3 days after being picked.
For 6 servings:
- 1 breadfruit
- 2 eggs
- ½ glass of milk
- 2 tablespoons of flour
- 1 spoon of rum
- Icing sugar
- Ceylon cinnamon powder
- ½ teaspoon of baking powder
- In a casserole dish filled with a little water, cook the breadfruit after peeling it, removing its core and cutting into pieces.
- Let the breadfruit cook for about 20 to 30 minutes.
- Once cooked, mash the mashed pieces with a fork.
- Add flour, egg yolks and milk to the breadfruit puree, then mix.
- Add the sugar, rum, cinnamon and vanilla.
- Beat the tower and let sit for at least an hour.
- Add the yeast and mix again.
- Beat the egg whites until stiff and fold them into the dough.
- In a saucepan, pour frying oil and let it heat until it is boiling.
- Using a spoon, take the paste and pour into the oil.
- Leave to cook until the donut is golden.
- Drain on paper towels then sprinkle with sugar.
- It's ready ! You can serve hot!