Babakau is a traditional Fijian fried bread, beloved as a breakfast, snack, or tea-time treat. Soft and pillowy inside with a golden, slightly crisp exterior, Babakau is somewhat similar to doughnuts but without the excessive sweetness. In Fiji, it’s often enjoyed with butter, jam, or curry, and served alongside hot tea or coffee. The dough is made from basic pantry staples — flour, yeast, sugar, and water or milk — and fried until puffed and golden. Its versatility makes it a favorite comfort food in many Fijian homes, and recipes are often passed down through generations.
Preparation Time
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Preparation: 15 minutes
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Rising: 1 hour
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Cooking: 15 minutes
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Total Time: 1 hour 30 minutes
Serving Size
Makes 12–15 pieces.
Ingredients
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4 cups all-purpose flour
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2 teaspoons instant dry yeast
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2 tablespoons sugar
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1 teaspoon salt
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1 ½ cups warm water or milk (lukewarm, not hot)
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2 tablespoons vegetable oil or melted butter (plus extra for greasing)
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Vegetable oil for deep frying
Detailed Recipe
Step 1 – Prepare the dough
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and pour in the warm water or milk along with the 2 tablespoons of oil or melted butter. Mix until a soft dough forms.
Step 2 – Knead the dough
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If the dough feels sticky, sprinkle lightly with flour, but avoid adding too much so the bread stays soft.
Step 3 – First rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 4 – Shape the Babakau
Punch down the dough to release air. Divide it into 12–15 equal pieces and shape them into balls or slightly flattened ovals. Place them on a tray, cover loosely, and let them rest for 10–15 minutes while you heat the oil.
Step 5 – Fry the Babakau
Pour vegetable oil into a deep, heavy-bottomed pan to about 2–3 inches deep. Heat over medium heat until it reaches about 170–175°C (340–350°F). Carefully lower each piece of dough into the oil, frying in batches. Cook for 2–3 minutes per side until puffed and golden brown.
Step 6 – Drain and serve
Remove with a slotted spoon and drain on paper towels. Serve warm with butter, jam, golden syrup, or even alongside a savory curry.
