Bofrot

Homemade Recipes: How to Prepare Bofrot

For those who enjoy a decent crunch, bofrot—the crunchy cousin of the popular fluffy West African doughnut—is a favourite.

 Bofrot is a great snack at any time of day, and preparing it at home can be an enjoyable and fulfilling culinary endeavour.

Let's get down to the details of making this crispy delight so you may savour a little of history straight from your kitchen.

Ingredients list:

1: An all-purpose flour cup (four)
2: 1/4 teaspoon salt
3: Two teaspoons sugar, or more or less to taste
4: One package of active dry yeast, or around two ¼ teaspoons
5: A quarter cup of warm, not hot, water
6: Two teaspoons vegetable oil (more if you want to fry it)
7: Not required: For flavour, add more spices like cinnamon or nutmeg.

 

How to prepare  bofrot:
1. Get the dough ready:
Mix the dry ingredients well in a large mixing basin with the flour, sugar, salt, and active dry yeast.
Stirring constantly, gradually incorporate the warm water into the dry ingredients until a dough starts to form.
Incorporate the two tablespoons of vegetable oil into the dough and work it until it reaches a smooth and elastic consistency. This should be doughed by hand for 5 to 10 minutes. Knead using the dough hook attachment on medium speed if using a stand mixer.

2. Initially rising:

After kneading, gather the dough into a ball and transfer it to a basin that has been oiled. After the dough has doubled in size, about an hour, cover the bowl with a fresh cloth or plastic wrap and let it rise in a warm location.

3. Assemble the blouse:
Punch down the dough to get rid of any air bubbles once it has risen. Next, form little bits of the dough into balls by rolling them into them. They should normally be roughly the size of a golf ball, although you can change the size to suit your tastes.


4. Optional second rise:
After placing the formed balls on a tray and covering them with a fresh towel, allow them to rise for a further fifteen to thirty minutes. Although it's optional, this step helps to give the bofrot a little more fluff.


5. Cook the broccoli:

A large amount of vegetable oil should be heated in a deep fryer or saucepan over medium heat. A tiny piece of dough thrown into the oil should sizzle and cook instantly when it's done.
Be cautious not to jam the pan too much as you fry the dough balls in batches. It normally takes two to three minutes on each side to fry them until they are cooked through and golden brown.
After removing the bofrot from the oil with a slotted spoon, drain the excess oil by putting them on paper towels.

Enjoy yourself:

In the service, warm your bofrot or at room temperature to enjoy. They can be eaten on its own, with some Asaana, or dusted with roasted groundnuts. Savour the soft, bread-like inside and crispy, golden outside of your own bofrot!


 


 


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