THE DRY GHANAIAN DOUGHNUT RECIPE

 

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.

Enjoy!

 

Ingredients 

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.

Tip 

The doughnuts brown quickly when you use milk.

Sugar

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.

 

Frying

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.

Tip 

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

THE GHANAIAN DOUGHNUT RECIPE

The Ghanaian doughnut, 'Bofrot', Togbei or 'Boflot', as it's commonly known is a popular breakfast snack which accompanies either a corn meal or millet porridge. There are 2 variations of this snack. There is a dry version, which is made from a bread mix and the other variation which is this recipe. See the full video on my Youtube page, Ndudu by Fafa.

Ingredients:

225g of plain flour

150ml of warm water

50g of butter

1 teaspoon full of yeast

1 teaspoon of baking powder

Half a teaspoon full of vanilla bean paste

3/4 teaspoon of grated nutmeg

4 teaspoon of sugar 

1 free range egg, beaten

A pinch of salt

1 litre Sun flower oil for deep frying

Method:

Mix the warm water, half the sugar and yeast together and leave for about 15 minutes in a warm area or until it froths at the top. 

Add the vanilla paste and the remaining sugar

In a bowl sift the flour, salt, nutmeg and baking powder

Make a well in the middle of the mix and gently add the flavoured yeast warm water.

Melt the butter and pour into the flour mix, add the beaten egg and yeast mix

Combine everything together , making sure your paste has no lumps

Cover your mixture with a damp cloth or cling film and leave to rest in a warm environment for at least an hour or when doubled in size.

Using a deep pan, pour the sunflower oil and place on a medium heat.  I advise of medium heat,  to avoid crispy looking and under cooked doughnuts.

Using a tablespoon or your hands, spoon the soft mixture into the oil

Please do not overload the oil, as the temperature will drop and the doughnuts will be filled with oil. (not a nice taste)

Once golden, crispy and hollow when tapped, it's ready. Sit the cooked doughnuts on a blotting paper to get rid of excess oil.

I omitted the sugar, when I made this, as I prefer to dunk it in a sauce (Blackcurrant sauce). 

Now I am ready to create another variation of this Ghanaian street food classic.

THE VARIATION
Doughnuts with chocolate ganaché  with hazelnuts and pistachio

Watch the full video on my YouTube page, 'Ndudu by Fafa' and subscribe. Click below



All photos and recipes are by the owner of this blog.