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Bofrot (Ghanaian Doughnuts)

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) all-purpose flour
  • 100 g (1/2 cup) sugar
  • 7 g (2 1/4 tsp) instant yeast
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 350 ml (1 1/2 cups) warm water
  • Vegetable oil, for deep-frying

Method

  1. Combine the flour, sugar, yeast, nutmeg and salt in a large bowl.
  2. Gradually add the warm water, mixing until a thick, sticky batter forms.
  3. Cover the bowl and let the batter rise in a warm place for 45-60 minutes until bubbly and doubled.
  4. Heat oil to 170°C (340°F) in a deep pot.
  5. Scoop small portions of the batter with a wet hand or spoon and drop directly into the hot oil.
  6. Fry for 4-5 minutes, turning occasionally, until deep golden brown and cooked through. Drain on paper towels and serve warm.

Introduction: Bofrot, also affectionately called 'togbei' or 'puff-puff' in some regions, are soft, slightly sweet fried dough balls sold throughout Ghana as a beloved street snack and breakfast accompaniment.

Cultural Background: Bofrot, also affectionately called 'togbei' or 'puff-puff' in some regions, are soft, slightly sweet fried dough balls sold throughout Ghana as a beloved street snack and breakfast accompaniment. Their pillowy interior and golden crust make them irresistible fresh off the fryer.

Tips: Wetting your hands or spoon before scooping the batter prevents sticking and helps form neat rounds.

Variations: Add mashed ripe banana to the batter for a naturally sweeter, fruitier version.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 4-5 minutes to restore softness and warmth.

Nutrition: Calories: 200 kcal, Protein: 4 g, Carbs: 34 g, Fat: 6 g, Fibre: 1 g

FAQs:

Q: Why are my bofrot dense instead of fluffy?

A: This is often due to insufficient rising time; ensure the batter has doubled and become visibly bubbly before frying.

Q: Can bofrot be baked instead of fried?

A: Traditional bofrot relies on frying for its texture, but a baked version can be made, though it will taste more like a bread roll.

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