This easy Ghana wet bofrot is delicious and Ghana’s popular snack food. This recipe comes together very quickly and no need for complex tools. Even though this recipe is simple, you can add other ingredients to develop more complex flavors.
What is Bofrot?
Bofrot is a slightly spiced and sweet yeasted dough fried in deep fry oil. This African doughnut is made in Ghana and other African countries. In Ghana, this doughnut is usually made in the morning and paired with fermented corn porridge (Koko) as a breakfast menu. Bofrot or puff puff recipe has different names and depending on which part of the continent you are from. Some places call it puff puff, Toogbei, Mikate, Mandazi and beinye.
Ingredients needed to Make Ghana Wet Bofrot
This bofrot recipe uses very basic ingredients that you may have in your pantry already. The ingredients for puff puff are;
- Flour- all purpose flour was used for this recipe since it is common in most homes.
- Sugar- white granulated sugar was used
- Yeast- quick instant dried yeast was used to provide the dough to double in size
- Spices- ground nut meg and cinnamon were used to give it a warm flavor.
- Extract- pure vanilla extract was used to give boast the flavor.
- Salt- table salt was used to being all the taste together.
- Oil- for frying
- Warm water- this is used to helpactivate the yeast
How To Make Ghana Bofrot
This is an overview of how to make puff puff but for a detailed recipe and instruction check the recipe card. The first thing is to measure your ingredient accurately.
In a medium bowl, add warm water, yeast, and mix. Cover it and set it aside to activate the yeast.
In another bowl, combine all the dry ingredients and stir together.
After 5 minutes, add the flour mixture and vanilla to the yeast. Mix with whisk or hand into a smooth dough.
Cover the dough and allow the dough to proof and double in size
Preheat oil and fry the dough in batches while turning regularly.
Cool slightly, serve, and enjoy.
Variations You Can Make To This Bofrot/ Puff Puff recipe
- You can add eggs to this recipe to enrich the dough and increase the protein in the bofrot
- Milk can used as the light for the dough. The milk can be whole milk, skim, or evaporated milk.
- substitute some of the water for Coconut milk for rich and yet dairy free.
- You can reduce the sugar to about ½ cup to make it less sweet.
Helpful tips for making the best Bofrot
- Use ice scoop or two spoons to drop the dough into the hot oil if you are not comfortable with using your fingers.
- Do not put too many doughs into the frying oil at the same time to prevent soggy dough
- The dough can be put in a microwave or leave in the sunny or warm place to rise faster.
- Make sure the oil is hot before dropping the dough into the it. To prevent the dough from soaking the oil.
- Use enough oil to fry the dough, about 4 inches level oil. If the oil is not enough for the dough to float in, then the bofrot will be flat.
- Do not let the dough to over rise for more than an hour and half.
- Always make sure you adjust the temperature of the oil as needed. This helps prevent the bofrot from browning too quickly while the inside is not cooked.
Watch How To Make Bofrot/ Puff-Puff
Why is My Puff Puff or bofrot not round?
The bofrot will not be round if it is not shaped into a ball before dropping into the hot oil. To get round shaped bofrot, make sure to form the dough into a ball with fingers or use two tablespoons to do it. You can use a dough dispenser or piping bag without a tip to pipe the dough into the oil. Ice cream scoop also works fine
How do you know when oil is ready for frying?
You test the oil by dropping a grain of rice into the oil and when it puffs up to the top and start cooking. Another method is to drop a small drop of bofrot batter into the oil and when the batter rises to the top, then the oil is ready to be used for frying. One caution is that the heat should not very high and brown the batter quicker than needed. Therefore, use medium heat for frying.
Store leftover bofrot in a covered container at room temperature for up to 2 days. You can also keep them in a zip lock bag and keep in the fridge for up to 4 days.
When ready to reheat the bofrot, you can warm it in the microwave for 10-20 seconds or until they are warm throughout. Another option is to reheated them in a preheated oven for about 10-15 minutes.
How to Make Bofrot Mix
Bofrot or puff-puff mix will be a great idea or gift to share your culture with friends and neighbors. All you need is to mix all the dry ingredients together (flour, sugar, yeast, salt, nutmeg, cinnamon) and pour them into a jar. Cover the jar tight and tie them with a pretty ribbon. Then, print the instruction for them to add water and proceed with the recipe below.
How to Serve the bofrot
- Served with porridge as a breakfast menu
- Serve with roasted peanut as a snack.
- I usually serve them with yogurt for my kid to enjoy.
- you can enjoy these bofrot at any time of the day and as a dessert.
Homemade Ghanaian Peanut Brittle
Tropical Smoothie Cake (with Coconut Buttercream)
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook? Find me @theduchezkitchen.
Thanks for reading. As always, know that God loves you, and stay blessed!
Ghana Bofrot/ Toogbei Recipe
- 4 cups (480g) all- purpose flour
- 1 cup (200g) sugar
- 1 teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons (7g) dry instant yeast
- 1 teaspoon vanilla extract
- 1¾ cups (400mls) warm water
- cooking oil
- Measure your ingredient accurately especially the flour, scoop the flour into the measuring cup, and level, or use a kitchen scale.
- In a medium bowl, add warm water, yeast, 1 tablespoon of sugar, and mix. Cover it and set it aside to activate the yeast.
- In another bowl, combine all the dry ingredients and stir together. Set aside.
- After 5 minutes, add the flour mixture and vanilla to the yeast mixture. Mix with a whisk or hand into a smooth dough. You can also use a stand mixer with a paddle attachment until well mixed.
- Cover the dough and allow the dough to proof and double in size in about 60 – 90 minutes.
- In a large pan, add the vegetable oil to about 4 inches high and place on medium heat to preheat oil. Using your finger, two tablespoons or ice cream scoop, drop the batter a tablespoon at a time into the hot oil until you have enough batter in the oil. Cook each side for about 5 minutes until it is golden brown all around. Cook the bofrot in batches while turning regularly with chopsticks or a wooden dowel.
- When they are ready, remove them from the oil and place them on a paper towel to absorb excess oil from the bofrot.
- Cool slightly, serve and enjoy.
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