Weekend Market Treat · Fried Dough
Cook Island Doughnuts
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Ōtara Market opens at 6am, and stallholders already have doughnuts frying so the first bags are hot and sugared before most of the city is even awake.
A simple yeasted dough is left to rise, torn into rough pieces, and deep-fried until golden and pillowy, then sold hot in paper bags, sometimes rolled in sugar. They're a fixture of Auckland's Pacific Island markets, fried to order at stalls that regularly sell out by mid-morning.
Why it's made this way: Cook Islands families have run doughnut stalls at Ōtara Market since it began in 1978, turning a simple fried-dough recipe into one of the market's most reliably sold-out items.
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