Bofrot (Ghanaian Doughnuts / Puff Puff)

Ingredients

• 3 cups (710 ml) all-purpose flour
• ½ cup (120 ml) sugar
• 1 packet (7g) instant yeast
• ½ tsp (2 ml) ground nutmeg
• ¼ tsp (1 ml) salt
• 1 cup (235 ml) warm water
• ¼ cup (59 ml) evaporated milk
• 1 egg (optional, for richer dough)
• Vegetable oil for deep frying
• Powdered sugar for dusting (optional)

Instructions

1. In a large bowl, combine flour, sugar, yeast, nutmeg, and salt. Mix well.
2. Add warm water, evaporated milk, and egg if using. Stir with a wooden spoon until a thick, sticky batter forms.
3. Beat the batter vigorously for 3-5 minutes until smooth and elastic. It should be thick but pourable - not a stiff dough.
4. Cover the bowl with a damp cloth or plastic wrap. Set in a warm place and let rise for 1-1.5 hours until the batter has doubled in size and is bubbly.
5. Heat vegetable oil in a deep pot to 340°F (170°C). The oil should be at least 3 inches deep.
6. Using a greased tablespoon or your oiled hand, scoop small balls of batter and carefully drop into the hot oil.
7. Fry 4-5 pieces at a time, turning occasionally, for 4-5 minutes until deep golden brown on all sides.
8. The bofrot will puff up and float to the surface as they cook. Turn them for even browning.
9. Remove with a slotted spoon and drain on paper towels.
10. Dust with powdered sugar while still warm if desired.
11. Serve warm or at room temperature.

Tips & variations

• The batter must rise properly - this is what makes bofrot light and airy. If your kitchen is cool, place the bowl near the oven or in warm water to help it rise. Don't make the oil too hot or the outside will brown before the inside cooks through. The batter should be sticky and wet - resist the urge to add more flour. For a richer flavor, substitute half the water with coconut milk.