Ghana Dry Bofrot

Print Recipe

5 from 1 vote

Serve bofrot for your next family gathering; everyone will love every piece!

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: Ghanian

Keyword: african bofrot, authentic bofrot, dry brofrot, easiest bofrot recipe, easiest toogbei recipe, easy bofrot, Ghana bofrot recipe, homemade bofrot

Servings: bofrot

Calories: 89kcal

Equipment

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)

US Customary - Metric

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

Nutrition