Bofrot (African-Style Donut) Recipe
This recipe was provided by our Artist in Residence, Delali Adiamah.
Bofrot, also known as Puff Puff, Beignet, or African-style Doughnut, is the ultimate crowd pleaser.
Ingredients:
3 cups all-purpose flour
1 cup sugar (or to taste)
1 pack (approximately 2 and 1/4 teaspoons) of rapid rise yeast
1 teaspoon salt
1 teaspoon grated nutmeg
1 + 3/4 cup warm water
1 teaspoon vanilla extract
Oil for deep frying
Directions:
In a bowl, mix all dry ingredients together and wet ingredients with a wooden spoon. You will need to use your washed and clean hands to mix this wet batter very well until all the ingredients are well combined.
Cover with an airtight lid and let it rise for 40 minutes in a warm area.
Heat up cooking oil in a pot until the temperature reaches 365 F or 180 degrees celsius.
Wet your hands, mix the batter well to remove all air bubbles from it.
Scoop the batter in small portions, squeeze between the thumb and the index finger/ forefinger to form a ball or round shape. CAUTION. Drop this gently into the hot oil. Alternatively, an ice cream scoop can be used (although this will not produce the same beautiful shape that bofrot has) or a batter dispenser with a large dispensing hole.
Use a frying spoon to roll the donuts around and flip on its side each time until it is golden brown.
Fry for approximately 10 mins, scoop and drain the oil on paper towel
Enjoy with your favourite jam spread, ice cream or by itself.