Puff Puff
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3.7
9 reviews
Good
Puff Puff
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Puff puff, also known as bofrot, kala, mikate, or togbei is a popular donut in West Africa, especially in Ghana, Sierra Leone, Cameroon, and Nigeria.
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Ingredients
- 4 cups flour
- 1 cup caster sugar
- 1 tablespoon dry active yeast
- ½ teaspoon nutmeg , freshly grated
- 1½ cup warm water (or more, at 95 F)
- ½ teaspoon salt
- vegetable oil (for frying)
Equipment
- Stand mixer
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Instructions
- In a large bowl of water, mix 1 tablespoon caster sugar, ½ cup (100 ml) water, and the yeast.
- Let the yeast foam for 15 minutes.
- In the bowl of a stand mixer, add the flour, nutmeg and remaining sugar.
- Mix and dig a well in the center.
- Pour the mixture of water, sugar and yeast in the center of this well.
- Mix with the flat beater, adding the remaining water gradually. Knead for about 4 minutes, or until the mixture is stretchy and homogeneous.
- Add the salt and knead again for 2 minutes.
- Cover the dough and let it rise for 2h30, at room temperature and away from drafts.
- In a deep skillet, heat a large volume of oil over medium heat.
- Maintain the temperature of the oil at around 340 F / 175 C during frying.
- To form the donut balls, dip the hand in cold water, hold a piece of dough in the hand. Press it between the thumb and forefinger, and let a small ball of dough slowly drop in the hot oil .
- Renew the process until all the dough is used.
- It is very important to soak your hand regularly in cold water before forming new balls.
- Deep-fry the donuts on both sides until golden brown.
- Drain on paper towels.
- Serve hot.
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Overall Rating
3.7
9 reviews
Good
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