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Loading...Bofrot are light, pillowy fried doughnuts sold by street vendors across Ghana, often enjoyed with tea or coffee for breakfast. The dough is gently spiced with nutmeg and fried until deeply golden, giving each bite a crisp crust and a soft, airy middle.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
YieldAbout 12 doughnuts
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 12 gSugar
- 7 gProtein
- 290 mgSodium
- 90 mgPotassium
- 25 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 50 mcgVitamin A
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup (180 ml) warm water, about 110 F
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 large egg, room temperature
- 2 tbsp (28 g) unsalted butter, melted
- 1 tsp vanilla extract
For frying and finishing
- 2 cups (480 ml) neutral oil, such as canola or sunflower
- 1/3 cup (65 g) granulated sugar for dusting
- 1/2 tsp ground nutmeg for dusting
Directions
- In a small bowl, stir the yeast and 1 tablespoon of the sugar into the warm water; let stand 5 to 8 minutes until foamy and fragrant.
- In a large bowl, whisk the flour, remaining sugar, salt, and nutmeg to combine, then make a well in the center.
- Pour the yeast mixture, beaten egg, melted butter, and vanilla into the well and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead 6 to 8 minutes until smooth, soft, and slightly tacky; place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Punch the dough down, turn onto a lightly floured surface, and roll out to about 1 inch thick; cut into 2 to 3 inch rounds or strips, gathering and re-rolling scraps.
- Heat about 1 1/2 inches of oil in a deep heavy pot to 350 F (175 C), maintaining the temperature between 340 and 360 F throughout frying.
- Fry 3 to 4 doughnuts at a time for about 2 minutes per side, turning once, until puffed and deep golden brown; adjust the heat as needed to prevent darkening too quickly.
- Lift the doughnuts out with a slotted spoon and drain on a wire rack set over a tray for 1 to 2 minutes.
- Mix the dusting sugar with the nutmeg and toss the warm doughnuts in the mixture, or sprinkle generously over the top before serving warm.
Cook’s Notes
- Keep the oil temperature steady; too cool and the bofrot absorb oil, too hot and they brown before cooking through.
- For a chewier texture, let the shaped dough rest 15 minutes before frying so the centers cook evenly.
- A pinch of ground ginger or a splash of evaporated milk in the dough adds a richer, more traditional flavor.
- Serve warm with kose, akara, or simply dusted with extra sugar and a side of spiced tea.
- Leftover bofrot keep in an airtight container at room temperature up to 2 days; reheat briefly in a 325 F oven to refresh the crust.
