QUICK DOUGHNUT RECIPE (BOFLOT, BOFROT, PUFF PUFF, BEIGNETS)

I’ve written a few doughnut recipes over time and I still try to improve the recipe each time.

I craved for hot doughnuts one morning and I was put off by how long it took. I decided to mix everything together and use my warm oven to speed up the process of the dough rising. 

Whilst waiting for my dough to rise, I decided to compile a few do’s and don’ts when preparing your Boflot/ Puff Puff/ Beignets/ Botokoin/ Bofrot/ Doughnuts 

1. Don’t use milk; as it browns the doughnuts quickly 
2. Use Water instead; as it allows the doughnuts to cook through before browning.
3. Your dough should double up in size within 45 minutes to an hour. 
4. Allowing your dough to rise overnight increases the fermentation of the mixture. This will allow the doughnuts to soak in the oil when frying.
5. Best to place your dough in a warm place to quicken the process of it rising. Warm yout Oven up to 180*c and switch it off. Place the covered dough on top of the door to your Oven. If you’re lucky enough and you live in a hot and sunny country, place your covered dough mixture in the sun instead.
6. Heat your oil up on a medium heat for 5 minutes. Test the oil is perfect by frying one ball. The ball should rise to the surface within 10 seconds. When this happens you have the perfect oil temperature. 
7. Ensure you shape the balls evenly to allow an even cook
8. Don’t overload your saucepan when frying the doughnuts. This will decrease the temperature of the oil and the doughnuts will be filled with oil.
9. Don’t share with anyone 🙈😜 Enjoy!

Please note this recipe is for the wet version, however you can watch how to make the dry version below;

INGREDIENTS 

225g of Plain flour

30g of melted Butter

Half a teaspoon of grated Nutmeg or Mace

1 teaspoon of Salt

3 tablespoons of Sugar

1 tablespoon of dry Yeast

110ml of Water

700ml of Vegetable oil

METHOD 

Armed with the above hacks, you should always make the best doughnut each time.

Watch how to make this quick doughnut recipe below;

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

KOKO and DOUGHNUT RECIPE

A bite into a hot doughnut , followed by a spoonful of the classic Ghanaian fermented cornmeal porridge , is a marriage of tongue rolling flavours coupled with  the 'abhorrent' behavior of spoon licking.

Don't be too hard on yourself, if you catch yourself licking the spoon, just shrug it off and enjoy each morsel. 

Watch how to create these delight if either the dry or wet doughnut with Koko in the comforts of your home. 

Good morning!

DRY DOUGHNUT RECIPE 

WET DOUGHNUT RECIPE 

KOKO RECIPE 

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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