Keke isite are Tongan sweet buns often made with raisins and warm spice, then baked until soft and lightly golden. They are familiar, comforting, and easy to share, which makes them a strong Pacific baking recipe when you want something simple that still feels special enough for gatherings or weekend tea.
If you enjoy this style of Pacific cooking, you may also want to try fa’apapa, pani keikei.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup warm milk
- 2 tablespoons butter, melted
- 1 egg
- 1/2 cup raisins
Instructions
- Mix the flour, sugar, yeast, salt, and cinnamon in a bowl.
- Stir in the warm milk, melted butter, and egg to form a soft dough.
- Knead until smooth, then work in the raisins.
- Let the dough rise until doubled.
- Shape into small buns and place them on a baking tray.
- Let the buns rise again briefly, then bake at 350 degrees Fahrenheit until golden.
Helpful Tips
- Use warm, not hot, milk so the yeast rises properly.
- Do not pack in too many raisins or the dough can tear.
- Serve the buns slightly warm if possible.
FAQ
What does keke isite taste like?
It tastes like a soft sweet bun with gentle spice and raisins.
Can the buns be made ahead?
Yes. They keep well for a day or two and can be rewarmed gently.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bun |
| Calories | 205 kcal |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Protein | 5 g |
| Sodium | 165 mg |
| Cholesterol | 16 mg |
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