Bofrot (Ghanian Donuts)
Deep fried donut
Servings Prep Time
35Donuts (each person may want 2-3) 20min
Passive Time
3-4hours or longer depending on warmth area
Servings Prep Time
35Donuts (each person may want 2-3) 20min
Passive Time
3-4hours or longer depending on warmth area
Ingredients
Instructions
  1. Dissolve sugar in the 1 and 1/4 cup of the luke warm water. Dissolve the yeast in 1/2 cup of warm water and 1 tbsp of sugar, set aside for 10 min , you will notice it get frothy.
  2. In a large mixing bowl, add 6 cups of flour, then add salt cinnamon, nutmeg and mix dry with a spoon.
  3. Add sugar and water mixture to flour, add eggs, vanilla, all of the butter, evaporated milk and yeast, using your hand mix well until smooth, you could also use a flat beater, or hand mixer. Do not over mix
  4. You want the dough to be sticky but on the thicker side. Cover with plastic wrap or kitchen towel.
  5. Place in warm place and let rise 3-4 hrs. I like to use my bread proof setting in my oven.
  6. Once dough has risen to top of bowl depending on bowl size. In a deep medium non stick sauce pan heat oil on medium heat. To make sure oil is ready place a tiny piece of dough in oil, if it starts to float its ready.
  7. Fry by taking about 1/4 cup into your hand forming into a ball with your hand and slowly dropping them in oil, place in as many as you can. Use a chopstick to turn them over, make sure not to burn, lower heat if you need to about 5 min, take one out and cut in the middle, if middle is not cooked, adjust cooking time or heat. Once they are ready too come out place on paper towel to soak up some of the oil. you can sprinkle on powdered sugar, or eat by itself or with coffee, tea, hot chocolate, and as we like it in ghana with ( hausa koko) which is a spicy corn porridge. Enjoy and let me know what you think. Thanks, this african
  8. Optional, you can use 1 packet of active rise yeast. Mix dough at night, cover and let rise overnight to be fried early early morning. Use a large bowl in this case or it will overflow.