Ghana Dry Bofrot
Serve bofrot for your next family gathering; everyone will love every piece!
Servings: 16 bofrot
Calories: 89kcal
Equipment
- Pot
- Bowl
- Strainer skimmer
- Skimmer spoon
- Tray
- Kitchen towel
- cling film
- Stand mixer
Ingredients
- 2 cups plain flour
- 5 tbsp sugar
- 2 tsp yeast
- 1 tsp nutmeg
- A pinch sea salt
- 1 tsp turmeric (optional) for color.
- 1½ tbsp butter (melted)
- 1 egg (medium-sized)
- ½ cup evaporated milk (or fresh milk)
- ¼ cup water
- Sunflower oil (enough to deep fry)
Instructions
Make the dough.
- In a bowl, combine the plain flour, sugar, yeast, nutmeg, sea salt, and turmeric. Add the butter, egg, evaporated milk, and water.
- Continue mixing until it forms a dough.
- Place the dough in a bowl and cover with a cling film.
- Cover it with a napkin.
- Place it in an enclosed area with a cup of hot water. Let it rise for 1 to 2 hours.
Knead the dough.
- Deflate the dough and lightly knead it with your hands.
- Lightly flour a clean and flat surface. Place the dough on top and knead until smooth.
- Cut it into your preferred amount and shape it into balls. You can also use a scooper.
- Place the dough balls on a lightly floured baking tray.
- Cover it with a cling film.
- Place it in a warm area and let it rise for at least 30 minutes.
Deep fry the bofrot.
- Pour oil into a pot and allow to heat over a low heat.
- Gently lower the dough balls into the oil.
- The oil should sizzle, and the balls should float to the top.
- Deep-fry them in batches, keeping the bofrot turned for even cooking.
- Each bofrot takes 3 to 5 minutes to cook.
- Once done, remove them from the heat and serve!
Video
Notes
- Use substitute ingredients to make vegan or gluten-free bofrot.
- You can refrigerate or freeze the dough in airtight containers.
- Mix in different flavoring and seasoning agents to make the puff puffs tastier.
- You can also use water (2/3 cup) and powdered milk (2 tbsp) instead of evaporated milk