Orange and Cinnamon Togbee (Puff Puff)
I don't enjoy fried doughs. I find them very dense and quite oily and very one dimensional in flavor. This recipe was created with these factors in mind. This bofrot is super light and by adding orange and cinnamon to it has elevated the flavor completely. It is a pretty straightforward bofrot/puff recipe and I hope you enjoy it. It also tastes even better the next time, I put my leftovers in a bowl and stored it in the oven and it was soft even a day after..
Recipe Yields 20 medium sized bofrots
what you need
448g bread/hard flour
85 - 100g caster sugar, depending on sweetness preference.
255g full cream milk
169g water
9g fine sea salt
1 tablespoon instant active yeast
zest of 1 small orange (1/2 tablespoon)
1/4 cup freshly squeezed orange juice
3/4 to 1 teaspoon ground cinnamon
All ingredients are at room temperature.
Substitute milk for water and/or evaporated milk + water
Substitute orange juice for water if you prefer it plain.
Substitute cinnamon for nutmeg if you prefer it plain.
Directions
Combine flour, sugar, yeast, salt, cinnamon and orange zest. Stir until completely mixed then add a bit of the milk, water and orange juice until it forms a very thick batter. You may not need to use all the liquid so add a bit at a time. Beat continuously in a upwards motion with hands, ladle or a whisk like you’ll whisk an egg or koose/cake batter for 5 mins. The idea is to develop the gluten a bit so you have a chewy bofrot at the end. Cover bowl with a cling film or napkin and set aside to proof, until doubled in quantity, about 1 to 1 1/2 hrs. Gently stir to release some of the air bubbles when it's done proofing and cover and let sit for 15 mins.You can also proof overnight in the fridge and fry in the morning.
Heat oil in a heavy bottomed pan over medium heat. Allow oil to beat to to 147 - 153C, try to stay within this range (if you don't have a thermometer, put the end of a wooded ladle/chopstick vertically in the oil, if you see small bubbles then its ready). Use an oiled ice cream scoop or a small round ladle to scoop bofrot dough into oil. You can also use your hand but it’s a bit messy for a novice. Fry, turning regularly until golden to golden brown. Reduce heat if it bofrot begins to brown too quickly.
Serve bofrot/puff puff warm with my spiced corn porridge
