The Art of Bofrot: Ghanaian Donut Delicacies

A Symphony of Flavors and Textures

Preparation Time: 15 minutes

| Cooking Time: 12 minutes

| Servings: 12-14 scrumptious bofrot

Envision starting your day with a mouthwatering, fragrant treat hailing from the heart of Ghana – the famed bofrot. Whether relished as a standalone snack or paired with a warm bowl of koko porridge, these yeasted dough delights enchant the senses with their perfect balance of crispy exteriors and fluffy, slightly sweet interiors. Nutmeg lends a subtle, spicy note, enhancing the bofrot’s charm.

Drawing inspiration from my mother’s time-tested recipe, I’ve honed the art of crafting bofrot that leaves taste buds singing with joy. Embrace the fusion of tradition and modernity, as we combine classic techniques with contemporary tools to create this delectable confection.

Ingredients

• 4 cups + ⅔ cup all-purpose flour, for dough’s foundation
• 1 cup sugar, to sweeten life’s moments
• 1 ½ tsp salt, for a delicate balance
• 1 Tbsp (1 packet) instant yeast, to make the dough rise
• 1 ½ tsp nutmeg, for a hint of spice
• 1 can (354 mL) evaporated milk, divided, to bind and enrich
• 2 tsp vanilla extract, for a subtle aroma
• 1 ¼ cups warm water, divided, plus more if needed, to unite and hydrate
• 4 cups oil, for frying, to achieve a divine crispiness

The Dance of Creation: Bofrot Preparation

A gentle reminder: This recipe calls for a 2-hour rest period.

1. A Flourish of Flavors

In a capacious bowl, whisk together flour, sugar, salt, instant yeast, and nutmeg, creating a harmonious union of flavors.

2. The Milky Way

Tenderly incorporate the evaporated milk into the dry mixture, nurturing the dough’s nascent form.

3. Vanilla Dreams

Combine ½ cup of water with the enchanting essence of vanilla extract, then gently introduce this elixir into the flour mixture. Unleash your inner artist, employing your hands, a whisk, or a stand mixer to shape a luxuriously moist dough.

4. Time to Rest

Envelop the dough in plastic wrap’s tender embrace, nestling it within a warm sanctuary for 2 hours. Choose a vessel grand enough to accommodate the dough’s exuberant expansion.

5. Deflating the Zeppelin

With gentle hands or a trusty spatula, release the air from the dough, tempering its lofty aspirations.

6. Heating the Cauldron

Fill a deep pot with oil and ignite a medium-high flame, summoning forth the heat required to transform the dough.

7. Leaping into the Abyss

Exercising caution, deposit morsels of dough into the scorching oil with your hands or an ice cream scoop. The oil’s warmth must be sufficient to guarantee even cooking; initiate the process with a solitary bofrot as a test. Unfetter the dough ball from the pot’s base, as it initially sinks before achieving buoyancy.

8. Golden Transmutations

Fry each bofrot for a span of 7-12 minutes, a metamorphosis from raw dough to crispy splendor.

9. Turning the Tide

Employ a wooden chopstick or spoon to rotate the bofrot during frying, striving for a uniform golden hue. The dough balls’ proclivity for floating might hinder even browning, yet persistence in turning them shall be rewarded.

10. Savor the Moment

Indulge in the sensory delight of hot and crispy bofrot, best enjoyed fresh from the cauldron of creation. Revel in the symphony of flavors and textures that this Ghanaian delicacy has to offer.