- 300 g plain flour
- t salt
- 7 g active yeast
- 200 ml warm water
- 100 g caster sugar
- ½ t ground cinnamon
- 1 t vanilla extract
- 1 litre vegetable oil, for deep-frying
- 5 g powdered hibiscus
- To coat:
- ½ t ground cinnamon
- 40 g sugar
1. Mix all the ingredients together in large wide bowl - except the yeast which you sprinkle over the top of the dry mixture - then add the warm water and let sit for 5 minutes without stirring or disturbing, during which time bubbles should begin to appear as the yeast starts working.
2. At this point, mix together well then cover with cling film or bees wax and leave to rise in a warm place for 1–2 hours or until the batter has doubled in size.
3. 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.
4. Using the drop scone method - drop a few separate tablespoonfuls of the batter into the hot oil and fry for 2 minutes or until golden brown, then turn each bofrot 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.
5. Combine the sugar and cinnamon for coating on a wide, deep plate then roll the bofrot 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!
Cook's Note: Bofrot is the famous Ghanaian doughnut, a popular street food that comes wrapped in newspaper. Traditionally, palm wine is used in place of yeast, but it’s harder to come by than yeast, so I have used the latter here. These dairy free Ghanaian Beignets can also be filled with chocolate sauce or strawberry jam for added pleasure - great for parties, great for everyday snacking!
Tips: Dip your tablespoon for adding the batter to the fryer in the hot oil, to prevent the mixture sticking to it. If the doughnuts don’t keep their shape when deep-fried, there is probably too much liquid in your batter, and if they brown on the outside before cooking through on the inside, the oil is probably too hot.
This is an extract from Zoe's Ghana Kitchen by Zoe Adjonyoh. It is published by Octopus Publishing Group.