Bofrot ( Ghanaian Dry Doughnut)
I’m obsessed with Ghanaian snacks. There are so many of them ranging from sweet to savory and each is so delicious. The most popular of them though is bofrot which can be found on almost every street corner in Accra. There are 2 types of these doughnuts though; the very soft kind that some call togbee which is mostly sold in the mornings and this, which is the dry type and is mostly sold in the afternoon. If you want to make the soft kind that is also called puff puff, here is a recipe for that. Though I have included the volume measurements in this recipe, please try to get yourself a scale after this social distancing is over because that would give you the most accurate results.
What sets this bofrot recipe from all of the others is that it’s reminiscent of all the things that you love about the street version; the light crunchy crust, a tad bit of sweetness and that sweet sweet smell. It also has the exact texture of it, trust me, it was so important to me that I got the texture just right.
Are you team bofrot or team boflot? If for whatever reason you are team buff loaf or whatever other version you've coined to make yourself feel good, please stay far away from me, I mean it.
My favorite thing about this recipe is that it keeps so well. A day after and still so soft and delicious. It can last up to 5 days at room temperature (I’d be surprised if it lasts that long honestly). Just wrap it in a foil or put in a ziplock bag after it comes to room temperature. It also pairs beautifully with my orange & rosemary iced tea or my strawberry mint lemonade
Recipe Yields 10 medium sized bofrots
what you need
420g (3cups) hard/bread flour* check notes for how I measure my flour in the absence of a kitchen scale
38g (3 tablespoons) evaporated milk
7g fine sea salt - about 1 1/2 teaspoons
70g - 75g (1/4+ cup) granulated sugar
1 tablespoon instant yeast
1 generous tablespoon freshly grated nutmeg*
60g ( 1/4 cup )margarine*
146g (1/ 3 cups + 6 tablespoons) water
1L flavorless vegetable oil for frying
To measure the flour if you are using a measuring cup; scoop the flour into the cup and shake off any excess. Don’t dip the cup into the flour. If you do, you'd end up with more flour than required for this recipe.
You can use margarine and unsalted butter interchangeably. Just increase the quantity of margarine by 20g to sub for butter.
Freshly grated nutmeg is the way to go in this recipe. It makes the bofrot so fragrant. Use ground nutmeg if you don't have any.
The more sugar you use, the sweeter the dough becomes and the more yeast you will need.
I prefer margarine for this particular recipe.
Directions
Combine all the dry ingredients and place in a mixing bowl of an electric mixer. Combine the water and the milk and set aside. Using the knead attachment, mix on medium till all the ingredients are combined then add the wet ingredients except the margarine. Knead until the flour absorbs all the moisture and it forms a ball, albeit a not so smooth ball.Add the margarine and turn the mixer to medium high. Knead for 15 to 25 mins, until dough is shiny and elastic.
Alternatively in the absence of a mixer: combine all the dry ingredients in a bowl and stir together with a whisk. Add the milk and water and mix with fingers until all the flour is coated then pour unto a clean surface. Knead until semi smooth, about 7 mins the add the margarine and continue kneading for about 20 mins. Do not add more flour, there'll be the temptation to especially after you add the margarine. You can take breaks between kneading. Knead until dough is completely smooth, shiny and elastic.
Divide dough into 10 equal pieces for medium sized bofrots. Shape each of them into a smooth ball, almost like a golf ball. Place dough balls on a floured tray and be sure to leave spaces between each of them so they don't touch when they rise. Cover tray with a kitchen towel or napkin and leave in a warm place until doubled in size, about 1 hr to 1hr 30 mins
Heat oil over medium heat until hot but not too hot. If the oil is too hot, the bofrot is going cook on the outside but remain raw on the inside. If the oil is not hot enough, the bofrot will absorb so much of it. If you find out that it's browning too quickly, the oil is too hot then. To fry, gently place the bofrots in the oil, as much as you can fit. Turn occasionally so each side fries equally. Fry until golden to golden brown. It's going to take 7 to 10 mins.
My favorite thing about this recipe is that it keeps so well. A day after and still so soft and delicious. It can last up to 5 days at room temperature. Just wrap it in a foil or put in a ziplock bag after it comes to room temperature. It also pairs beautifully with my orange & rosemary iced tea or my strawberry mint lemonade
