If you’re looking for a delicious and creative twist on the beloved West African doughnut or Bofrot, also known as puff puff, then this Strawberry Bofrot recipe is just what you need!

Puff puff, also known as bofrot in Ghana, is a popular street snack across many African countries. Traditionally, puff puff is a deep-fried dough ball that is soft, pillowy, and slightly sweet, making it a favorite treat for many.
But what if you could add a burst of fruity sweetness to these classic deep-fried delights? This is the Strawberry Bofrot Puff Puff – an irresistible version of this treat infused with fresh strawberries for a fresh and tangy twist. Whether you’re hosting a party, enjoying a weekend treat, or looking to try something new, these strawberry-infused puff puffs will take your taste buds to the next level.
In this post, I’ll explain how to make these flavorful Strawberry Bofrot from scratch, with easy-to-follow steps and tips to ensure they turn out perfect every time. Try this recipe for Valentine’s Day to wow your family and friends.
Why You’ll Love Strawberry Bofrot / Puff Puff
- Delicious Fruity Flavor: Fresh strawberries add a fruity twist that pairs perfectly with traditional puff puff soft, warm texture.
- Quick and Easy: This recipe is simple, requiring just a few basic ingredients you likely already have in your kitchen.
- Great for Any Occasion: These strawberry puff puffs are a hit for breakfast, dessert, a family gathering, or a street food-style snack.
- Naturally Sweetened: The sweetness from the strawberries combined with a touch of sugar makes these puff puffs naturally sweet without being overwhelming.
Ingredients for Strawberry Bofrot
- All-purpose flour
- Strawberry powder- from freeze-dried strawberries
- Granulated sugar
- Active dry yeast
- Salt
- Nutmeg
- Cinnamon
- Strawberry puree- from fresh strawberries or frozen
- Cooking oil (for frying dough)
- vanilla extract
How To Make the Classic Ghana Bofrot- Puff Puff- Video Tutorial
How to Make Strawberry Bofrot or Puff Puff
Step 1: Prepare the Strawberry puree
- Puree the Strawberries: Start by blending the fresh strawberries in a food processor or blender until smooth. You can use some water to blend but be careful not to add too much liquid.
- Cook the Puree: Pour the strawberry puree into a small saucepan and add 2 tablespoons of sugar. Heat over medium heat, stirring occasionally until the mixture thickens slightly. This should take about 5-7 minutes. Allow the strawberry sauce to cool down before mixing it into your dough. This step brings out the flavor and concentrates of the strawberry taste.
When using frozen strawberries, cook them until thawed and warm, then blend and add the required quantity to the dough.
Step 2: Make the Puff Puff Dough
- Activate the Yeast: Mix the warm water and yeast in a small bowl. Add a pinch of sugar to help activate the yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, strawberry powder, sugar, salt, nut meg, and cinnamon. Stir everything together to distribute the ingredients evenly.
- Combine Wet and Dry Ingredients: Once the yeast mixture is activated, add it to the dry ingredients, and vanilla extract. Stir everything together to form a dough.
- Add the Strawberry sauce: Pour in the cooled strawberry puree mixture and mix until the dough becomes soft, sticky, and wet. Depending on the consistency of your strawberry puree, you may need to add a little more flour or water to achieve the right dough texture. Aim for a dough that’s smooth, slightly sticky, and elastic.
- Let the Dough Rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1-2 hours or until it doubles in size. The yeast will work its magic, and the dough will become fluffy.
Step 3: Fry the Strawberry Puff Puffs
- Heat the Oil: Pour vegetable oil into a deep frying pan or pot, enough to submerge the puff puffs. Heat the oil to about 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil—if it floats and begins to cook, the oil is ready.
- Shape the Puff Puffs: Once the dough has risen, use your hands or a spoon to form small, round balls from it. The dough should be sticky, so it may be easier to use a spoon or ice cream scoop to scoop it.
- Fry Until Golden: Carefully drop the dough balls into the hot oil, making sure not to overcrowd the pan. Fry in batches for 4-5 minutes, turning occasionally, until the puff puffs are golden brown on all sides. You can use a slotted spoon or wooden dowel to turn them gently.
- Drain Excess Oil: Once the puff puffs are golden and cooked through, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 4: Serve and Enjoy!
Serve your Strawberry Bofrot warm, dusted with powdered sugar, or paired with a side. These puffs are perfect for an afternoon snack, breakfast, or sweet party appetizer!
Tips for the Perfect Strawberry Puff Puff
- Consistency of the Dough: The dough for puff puff should be soft but not too runny. If your dough is too watery, add a little more flour. If it’s too stiff, add a bit of water or more strawberry puree to loosen it.
- Fry at the Right Temperature: If the oil is too hot, the puff puffs will brown too quickly on the outside but remain raw on the inside. If the oil is too cool, they’ll absorb too much oil and become greasy.
- Add Flavor Variations: Want to mix things up? Add a pinch of cardamom, or a dash of lemon zest to the dough to give it extra flavor.
- Make Ahead: You can prepare the dough the night before and let it rise in the fridge overnight. Just allow the dough to come to room temperature before frying.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but fresh strawberries yield the best flavor and texture. If you do use frozen strawberries, make sure to thaw and drain any excess liquid before pureeing.
How do I store leftover puff puffs?
Store leftover Strawberry Bofrot/ Puff Puffs in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, you can freeze them. Simply place them in a freezer-safe bag, and they’ll stay fresh for up to 3 months. To reheat, just warm them up in the oven or microwave.
Can I make this recipe without frying?
While traditional puff puffs are deep-fried, you could experiment with baking them in the oven for a lighter option. You will need thicker dough since this dough will not hold its shape.
With the addition of fresh strawberries and a soft, pillowy texture, they’re a treat everyone will love. Whether you’re a fan of traditional puff puff or looking for something new to try, these strawberry-infused delights are sure to satisfy your cravings.
Related Recipes You Might Like
- Strawberry Shortbread Cookies
- Strawberry Sandwich Cookies
- Red Velvet Cookies
- Chocolate Orange Truffles
- Vanilla Cakelets
- Cake Pops Recipe
- Strawberry cinnamon rolls
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Cooking!
Linda!!
Strawberry Bofrot Recipe
Equipment
- Measuring cup
- Ice cream scoop
Ingredients
- 4 cups all-purpose flour
- ¼ cups Strawberry powder- from freeze-dried strawberries
- 1 cup Granulated sugar
- 21/4 Active dry yeast
- 1 teaspoon Salt
- ½ teaspoon nutmeg
- ¼ teaspoon Cinnamon
- ½ teaspoon vanilla extract
- ½ – 1 cup warm water
- 2 cups Strawberry puree/ sauce – from fresh strawberries or frozen
- Cooking oil for frying dough
Instructions
- Step 1: Prepare the Strawberry puree
- Puree the Strawberries: Start by blending the fresh strawberries in a food processor or blender until smooth. You can use some water to blend but be careful not to add too much liquid.
- Cook the Puree: Pour the strawberry puree into a small saucepan and add 2 tablespoons of sugar. Heat over medium heat, stirring occasionally until the mixture thickens slightly. This should take about 5-7 minutes. Allow the strawberry sauce to cool down before mixing it into your dough. This step brings out the flavor and concentrates of the strawberry taste.
- When using frozen strawberries, cook them until thawed and warm, then blend and add the required quantity to the dough.
- Step 2: Make the Puff Puff Dough
- Activate the Yeast: Mix the warm water and yeast in a small bowl. Add a pinch of sugar to help activate the yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, strawberry powder, sugar, salt, nut meg, and cinnamon. Stir everything together to distribute the ingredients evenly.
- Combine Wet and Dry Ingredients: Once the yeast mixture is activated, add it to the dry ingredients, and vanilla extract. Stir everything together to form a dough.
- Add the Strawberry sauce: Pour in the cooled strawberry puree mixture and mix until the dough becomes soft, sticky, and wet. Depending on the consistency of your strawberry puree, you may need to add a little more flour or water to achieve the right dough texture. Aim for a dough that’s smooth, slightly sticky, and elastic.
- Let the Dough Rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1-2 hours or until it doubles in size. The yeast will work its magic, and the dough will become fluffy.
- Step 3: Fry the Strawberry Puff Puffs
- Heat the Oil: Pour vegetable oil into a deep-frying pan or pot, enough to submerge the puff puffs. Heat the oil to about 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil—if it floats and begins to cook, the oil is ready.
- Shape the Puff Puffs: Use your hands or a spoon to form small, round balls once the dough has risen. The dough should be sticky, so it may be easier to use a spoon or ice cream scoop to scoop it.
- Fry Until Golden: Carefully drop the dough balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes, turning occasionally, until the puff puffs are golden brown on all sides. You can use a slotted spoon or wooden dowel to turn them gently.
- Drain Excess Oil: Once the puff puffs are golden and cooked through, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Step 4: Serve and Enjoy!
- Serve your Strawberry Bofrot warm, dusted with powdered sugar, or paired with side. These puffs are perfect for an afternoon snack, breakfast, or sweet party appetizer!
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