Crisp and crunchy fried dough balls lightly flavored with vanilla and nutmeg which reveal a soft pillowy centre; OMG! can you tell how excited I am about these Bofrot? Puff puff is a traditional African snack where it is known by many various names including; mandazi, kala, ligemat and in Ghana, bofrot. As many of you may know my husband is from Ghana and I myself visited Ghana and absolutely loved it there! Bofrot was one of the snacks I enjoyed while I was in Ghana. In Ghana these fried dough balls are popularly sold by street vendors. It’s perfectly paired with ‘Koko; which is a Ghanian porridge. After making them for some time now this is the way I enjoy them; my husband loves it and my mother in law says I make it better than her now. So you know it’s really good! In our house I enjoy making them in the morning as a special treat to start the day. Sprinkle with extra sugar for added sweetness and enjoy warm a few minutes after they’ve been fried! They are so delicious and it’s totally okay if your shape is not 100% round as the taste is what matters the most, trust me!
- Proof the yeast: combine 1/3 cup of warm water + 1 tsp sugar + 2 tsp instant dry yeast. Allow to sit for 10 minutes.
- I personally love my Bofrot or Puff Puff to be crunchy on the outside with soft moist goodness on the inside. If you prefer your puff to be on the drier side then add extra flour to the mixture.
- The mixture may seem loose but not to worry, once the batter hits the oil it will expand and crisp.
- If making the recipe for the first time then a spoon can be used to lower the Bofrot into the oil. Many Youtube videos show a hand technique to fry, with a bit of practice, this is very easy and more accurate.
- 2 cups flour
- 2 tsp instant dried yeast
- 1/3 cup granulated sugar + 1 tbsp
- ½ tsp mixed essence or vanilla extract
- ½ nutmeg grated
- ¼ tsp salt (pinch)
- 1 cup + 2 tsp water
- 4 cups oil (for frying)
- Proof Yeast.
- To a bowl add flour and salt. Mix to incorporate evenly.
- Add nutmeg, sugar, mixed essence or vanilla extract, yeast mixture and water.
- Mix together well then allow to sit in a warm place for at least 1 hour. It should double in size.
- Fill ⅔ of a deep saucepan or pot with oil then place on a stove on medium heat.
- Once the oil reaches 180C, you can begin frying the puff puff.
- Fry by adding 1 tablespoon of mixture and dropping into the oil, or by using your hands to transfer the mixture to the oil.
- Turn the puff puff as it cooks using a fork or chopsticks to get an even color on all sides.
- Fry until the puff puff is golden brown then remove from oil. Repeat with remaining mixture.
- Transfer onto a paper towel to absorb excess oil then serve for breakfast or a sweet crunchy treat.