Keke 'Isite

What is Keke 'Isite?

Keke 'Isite is a beloved Tongan yeast-raised fried dough treat served at home gatherings, church events, and celebrations. Light, gently sweet, and wonderfully airy inside with a crisp golden exterior, it is often enjoyed warm and dusted with a little sweetness. While similar to doughnuts, it carries its own island character and is frequently shared in generous platters as a symbol of hospitality.

Ingredients

• All-purpose flour – 4 cups (plus extra for dusting)
• Active dry yeast – 2¼ teaspoons (one packet)
• Granulated sugar – ⅓ cup
• Milk (warm) – 1 cup
• Water (warm) – ½ cup
• Salt – 1 teaspoon
• Egg – 1 large
• Butter (melted and cooled) – 3 tablespoons
• Oil (neutral, for frying) – enough for 2–3 inches in pot
• Vanilla – 1 teaspoon
• Nutmeg (optional) – ¼ teaspoon
• Powdered sugar – for dusting

Step-by-step preparation

1. Bloom the yeast: In a large bowl, combine warm milk and warm water. Stir in 1 teaspoon of the sugar, then sprinkle in the active dry yeast. Let stand until foamy, about 10 minutes.
2. Whisk in enrichments: Beat the egg with the vanilla, then whisk this into the bubbly mixture along with the melted butter and remaining sugar.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and optional nutmeg. Add the dry mixture to the wet mixture in two additions, stirring until a soft, slightly sticky dough forms.
4. Knead: Turn the dough onto a lightly dusted surface with a little flour and knead until smooth and elastic, 6–8 minutes. Lightly grease a clean bowl with a thin film of oil, place the dough inside, and cover.
5. First rise: Let the dough rise in a warm spot until doubled in size, about 1 hour.
6. Shape: Gently deflate the dough, then pat or roll it to about ¾ inch thick using a dusting of flour as needed. Cut into rectangles, squares, or rounds. Gather scraps, rest them for 5 minutes, then cut again.
7. Second rest: Arrange pieces on a lightly dusted surface with a little flour, cover, and let relax until slightly puffy, about 15 minutes.
8. Heat the fryer: Pour oil into a heavy pot to 2–3 inches. Warm over medium heat until the oil reaches 350°F; adjust heat to maintain temperature.
9. Fry: Carefully slip a few pieces into the hot oil without crowding. Fry until deep golden, about 2 to 3 minutes per side, turning once. Transfer to a rack to drain and cool for 5 minutes.
10. Finish: While still warm, dust generously with powdered sugar. Repeat with remaining dough, keeping the oil temperature steady.

Serving and enjoyment

Serve Keke 'Isite warm, lightly dusted with extra powdered sugar. For a simple treat, pair with a glass of cold milk. If sharing at a gathering, arrange on a platter and refresh the top with a touch more powdered sugar just before serving. They’re best within 2 hours of frying when the exterior is crisp and the crumb is tender.

Tips and variations

• Subtle spice: The optional nutmeg adds gentle warmth; you can also lean into aromatic vanilla for a floral note.
• Lighter sweetness: Reduce the sugar in the dough slightly and rely more on the finishing powdered sugar.
• Shape play: Traditional pieces are often simple rectangles, but rounds or braided strips work too.

Storage and make-ahead

• Same-day best: These are at their peak shortly after frying; re-crisp in a warm oven for 5 to 8 minutes if needed.
• Overnight dough: After kneading, refrigerate the dough covered; bring to room temperature, then proceed with shaping, resting, and frying.

Troubleshooting

• Dense texture: Ensure the active dry yeast foams during blooming. If not, start over with fresh active dry yeast, slightly warmer milk and water, and a pinch of sugar.
• Greasy exterior: The oil may be too cool. Heat the oil properly and avoid overcrowding.
• Tough crust: Fry a touch less per side—aim for about 2 minutes once deeply golden, depending on thickness.