Bofrot Ghanian Donuts

Bofrot Ghanian Donuts

By: Naomi Sherman

These Bofrots are also called Puff Puffs. The sweet, spiced dough is fried in balls until crispy on the outside and fluffy in the middle.

Ingredients

• 400mL warm water (approx. 30°C)
• 2 tsp (7g) dry instant yeast
• 240g sugar
• 690g plain flour
• 1 tsp nutmeg
• 1⁄4 tsp cinnamon
• 1 tsp salt
• 1 tsp vanilla extract
• Oil, for frying

Method

• Place warm water, yeast, and 1 tbsp of sugar in the bowl of your stand mixer. Cover with a tea towel and set it aside to activate the yeast.
• Combine all the dry ingredients in a bowl.
• Let the yeast mixture activate for 10 mins, then add the flour mixture and vanilla to the yeast mixture. Mix on medium speed until it forms a smooth dough.
• Cover the dough and allow it to proof until doubled in size in about 60-90 mins.
• In a large, deep pot, pour the vegetable oil to about 10cm deep and place on medium heat to preheat oil.
• Heat to 190°C.
• Using a tbsp or small ice cream scoop, drop the batter a tablespoon at a time into the hot oil until you have enough batter in the oil.
• Cook the Bofrot in batches while turning regularly until they are a deep golden brown, approx. 5-7 mins.
• When they are ready, remove them from the oil and place them on a baking rack over a paper towel to allow any excess oil to drain away.
• Cool slightly and enjoy dusted with icing sugar.