Wednesday, 12 April 2017


Bite me! Listen to the crunch and savour the sweet softness of each bite.Be careful! Don't burn your tongue. Who doesn't like hot doughnuts? It's a firm favourite in Ghana and it's found in most street corners across the country , particularly at breakfast and lunch time. I enjoyed this on my last visit to Ghana and craved it today. Nigerians refer to the doughnuts as Puff Puff, the Congolese Mikate, Liberians as Kala, most francophone states refer to it as Beignet and there a similar versions known as Mandazi in Eastern and Southern Africa. 
There are two types of Bofrot, Boflot, Togbei (affectionately called in Ghana). I've written and videoed the recipe for the wet version. This recipe is the dry version, which has a 'bready consistency' and a beautiful outer crunch.


250g of Plain flour
20g of butter
7g of yeast
2 tablespoonful of Sugar
1 teaspoon of Vanilla extract or Grated Nutmeg
75ml of warm Water / Milk
A pinch of salt
1 litre of Sunflower oil

For a richer texture you can use an egg (this is optional), however it's my preference.

The doughnuts brown quickly when you use milk.

Adding too much sugar prevents your dough to rise. If you want to add more Sugar, you need to double the amount of yeast you use. 

Add the Salt, Flour, Yeast, grated Nutmeg, Butter and Egg to a mixing bowl.

By hand
With clean hands mix everything together and slowly add the warm water.
Keep mixing till well combined and form a ball with the dough.
Transfer the dough to a clean, floured surface and knead it with the heel of your palm (always pushing the dough away from you) for about 20 minutes. You need to achieve a glossy, smooth and shiny dough. This process is to activate the gluten in the flour, soften the dough and enable you to achieve a light and fluffy doughnut
This process will make you burn a few calories as you'll be using your biceps. Great way to reward yourself after the hard work 😓 


Using a Mixer
If you're like me and can't be bothered with exercising your biceps, then use a mixer.
Place all the ingredients in a mixing bowl, attach the bread hook and knead the dough for about 8-10minutes or until the dough has a glossy shine. 

Once your dough has its shine, cover it with cling film and leave it to rise in a warm place for an hour. 
Once risen transfer the dough to a floured surface. Divide the dough into 12 even balls, cover with an oiled cling film and leave it to proof for another hour.


Once your dough balls are risen to twice their size, pour a litre of Sunflower oil into a Wok and place on a medium heat.

Please ensure your oil is hot enough to fry but not scorching to burn the doughnuts quickly. This should take about 4 minutes on a medium heat. 

Add the doughnuts to the oil (careful not to burn yourself); Using a long wooden skewer constantly turn the doughnuts for an even cook.

Once browned (this process takes about 5 minutes) use a slotted ladle and remove the doughnuts into a colander. Place the colander over a bowl for any excess oil to drip into. Alternatively transfer onto a blotting paper.

Serve warm with Hausa Kooko, Porridge, hot chocolate etc
All photos and recipes are by the owner of this blog.
Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa'. Don't forget to share and subscribe.

The wet doughnut recipe


Note: only a member of this blog may post a comment.