Bofrot (Puff Puff)

Name: Bofrot (Puff Puff)
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 15 -20 Doughnuts
Ingredients: 40 grams (1 1/2 ounces) caster sugar; 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; 70 grams (2 1/2 ounces) strong white flour; 45 grams 1 1/2 ounces plain (all-purpose) flour; 1/4 teaspoon baking powder; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 500 milliliters (18 fl ounces, 1 litre, 1 3/4 pints) vegetable oil

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings
15 -20 Doughnuts
Course
Bread
Cuisine
Ghanaian

Bofrot (Puff Puff)

Iris Warren

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A recipe for Bofrot (Puff Puff) from the cookbook, Zoe's Ghana Kitchen!

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Ingredients

Servings

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

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Instructions

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.
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.
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.
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.
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.
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!