Bofrot (Puff Puff)
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Bofrot (Puff Puff)
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A recipe for Bofrot (Puff Puff) from the cookbook, Zoe's Ghana Kitchen!
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Ingredients
- 40 grams caster sugar plus 50 grams (1 3/4 ounces) for coating, 1 1/2 ounces
- salt cooking
- 2 1/2 teaspoons fast-action dried yeast
- 100 milliliters water warm, 3 1/2 fl ounces
- 2-4 teaspoons white wine
- 1/2 egg beaten
- 70 grams strong white flour sifted, 2 1/2 ounces
- 45 grams all-purpose flour sifted, 1 1/2 ounces, aka plain flour
- 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 vegetable oil for deep-frying, 18 fl ounces (1 litre, 1 3/4 pints
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!
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