Dry bofrot, the crispier counterpart to the beloved fluffy West African doughnut, is a cherished snack for those who savor a satisfying crunch.
Ideal for munching at any hour, crafting dry bofrot in your own kitchen promises a delightful culinary adventure. Let’s delve into the details of creating this crispy delight, ensuring a taste of tradition right from your home.
Ingredients:
- 4 cups of all-purpose flour
- 1 ½ teaspoons of salt
- 2 tablespoons of sugar (adjust to taste)
- 1 packet (about 2 ¼ teaspoons) of active dry yeast
- 1 ¼ cups of warm water (not hot)
- 2 tablespoons of vegetable oil (plus extra for frying)
- Optional: Additional spices such as nutmeg or cinnamon for added flavor
Instructions:
- Prepare the dough:
- In a large mixing bowl, thoroughly combine the flour, salt, sugar, and active dry yeast.
- Gradually pour the warm water into the dry ingredients, continuously mixing until a dough forms.
- Add the 2 tablespoons of vegetable oil to the dough and knead until it becomes smooth and elastic. This typically takes about 5-10 minutes of hand kneading or using a stand mixer with the dough hook attachment on medium speed.
- First rise:
- Shape the dough into a ball and place it in a greased bowl.
- Cover the bowl with a clean cloth or plastic wrap and allow the dough to rise in a warm location until it doubles in size, approximately 1 hour.
- Shape the bofrot:
- After the dough has risen, deflate it by punching it down to release any trapped air.
- Divide the dough into small portions and roll them into balls, adjusting the size to your preference (typically about the size of a golf ball).
- Second rise (Optional):
- Arrange the shaped dough balls on a tray, cover them with a clean cloth, and let them rise for an additional 15-30 minutes. This step is optional but contributes to a slightly puffier texture.
- Fry the bofrot:
- Heat a deep frying pan or pot with plenty of vegetable oil over medium heat. Test if the oil is ready by dropping a small piece of dough into it; it should sizzle and start frying immediately.
- Fry the dough balls in batches, avoiding overcrowding, until they turn golden brown and cooked through, approximately 2-3 minutes per side.
- Use a slotted spoon to transfer the fried bofrot onto paper towels to absorb excess oil.
Enjoy:
Serve your dry bofrot warm or at room temperature. They can be relished plain, dusted with roasted groundnut powder, or paired with some Asaana. Revel in the crispy, golden exterior and the tender, bread-like interior of your homemade dry bofrot!
PHOTO CREDIT: Youtube