Recipe: How to make Bofrot (PUFF PUFF)
Bofrot (Puff Puff) are spiced Ghanaian doughnuts. The yeast-based dough creates a light and airy doughnut when fried with the warming flavors of cinnamon, nutmeg, and vanilla. After frying, the warm Bofrot is rolled in cinnamon sugar for extra sweetness and a little texture (variations of the Bofrot, Puff Puff, Mikate occur between regions and countries with wet/dry versions and different flavorings).
Traditionally, they are made using palm wine. Since palm wine can be difficult to locate, Zoe created this recipe using active dry yeast and a little white wine for the flavor. If you are avoiding wine, use warm water in its place.
Dip the tablespoon in the hot oil before using it to scoop up the dough to keep the batter from sticking. If the doughnut doesn’t hold its shape when added to the oil, mix a little more flour into the too wet batter. Adjust the temperature of the oil as needed to keep the Bofrot from darkening too much before the inside gets a chance to cook.
Ingredients
- 40 grams (1 1/2 ounces) caster sugar plus 50 grams (1 3/4 ounces) for coating
- Cooking salt
- 2 1/2 teaspoons fast-action dried yeast
- 100 milliliters (3 1/2 fl ounces) warm water
- 2-4 teaspoons white wine
- 1/2 egg beaten
- 70 grams (2 1/2 ounces) strong white flour sifted
- 45 grams 1 1/2 ounces plain (all-purpose) flour sifted
- 1/4 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon plus 30 grams (1 ounce) for coating
- 1 teaspoon vanilla extract optional
- 500 milliliters (18 fl ounces, 1 litre, 1 3/4 pints) vegetable oil for deep-frying
Instructions
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Mix the sugar, 1/2 teaspoon salt, the yeast, measured warm water and wine together in a large bowl and leave to stand for 5 minutes, during which time bubbles should begin to appear as the yeast starts working.
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At this point, add the beaten egg, then gradually mix in the flours, baking powder, spices, vanilla extract (if using) and a pinch more salt and mix together well.
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Cover the bowl with clingfilm and leave to rise in a warm place for 1-2 hours or until the batter has doubled in size.
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Heat the oil in a deep-fat fryer (the safest option) or heavy-based, deep saucepan filled to just under half the depth of the pan to 160˚C (325 F). Test the temperature of the oil with a small drop of the batter- It should slowly rise to the surface and brown slowly.
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Drop a few separate tablespoons of the batter into the hot oil and fry for 2 minutes or until golden brown, then turn each borrow over and fry until evenly dark golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining batter.
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Mix the extra sugar and cinnamon together on a deep plate, then roll the borrow around the plate to coat them in the mixture. Serve warm or at room temperature on their own- or with clotted cream if you have it!