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 (about 3 + 2/3 cups + 1 teaspoon)
1/2 cup granulated sugar
1 1/2 cup milk
1/2 + 1/4 cup water
1 1/2 teaspoon salt
1 tablespoon instant active yeast
zest of 1 small orange (1/2 tablespoon)
1/4 cup freshly squeezed orange juice
1 1/2 teaspoon ground cinnamon
Combine flour, sugar, yeast, salt, cinnamon and orange zest. Stir until completely mixed then add the milk, water and orange juice. Stir to combine and cover bowl with a cling film or napkin and set aside until to proof, until doubled in size, about 1 to 1 1/2 hrs. Gently stir to release air bubbles when it's done proofing
Heat oil in a heavy bottomed pan over medium heat. Allow oil to beat to to 134c (if you don't have a thermometer, put the end of a wooded ladle 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. Do not overcrowd pan. Fry until golden to golden brown. Reduce heat if it bofrot begins to brown too quickly.
Serve bofrot/puff puff with my. spiced corn porridge