African Doughnuts / Drop Doughnuts ~ Puff Puff / Bofrot

by - December 11, 2014

   
Puff Puff / Bofrot

               Puff Puff / Bofrot is a crunchy pillowy doughnuts from Africa which is also named as African Doughnuts and Drop Doughnuts in America.  Which is very similar to maida bonda from South India,   This delicious recipe can be prepared easily with out much effect and retain its crispness for longer time. Sharing this recipes for Blogging Marathon # 47 under the theme " Doughnuts around the world" Where you can have a visual treat for next two days.. Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Preparation time: 10 minutes
Proofing time: 1 ~ 1 1/2 hours
Cooking time: 20 ~ 30 minutes
Yield: 25 ~ 30 medium size puff puff
Recipe Source from here

Ingredients:
250 grams / 8.8 oz all purpose flour
2 tsp rapid rise yeast
1/2 tsp ground nutmug
1/2 tsp salt
1/2 cup of sugar to taste
2 cups of warm water or as needed for mixing
Cooking oil for frying

Puff Puff / Bofrot

Method:
1.  In a mixing, Take all purpose flour, yeast, nutmug, salt and sugar.  Mix the dry ingredients and add water little by little and mix the batter with your hand or with spatula to dosa batter consistency not to thick nor too thin.




 2. Cover the mixture with the lid or foil paper and place it in warm place for proofing.  I kept the batter in  oven ( I didn't turn ON my oven) with light ON for 1 1/2 hours. 
3. Heat the pan with oil and make sure you filled the oil up to the 3/4th of the pan.  While oil is heating mix the proofed batter to flatten the batter.

4. When oil is hot i.e when u drop little batter in oil, it should rise with in 30 seconds,  Drop the batter either by spoon or by your hand.  I used my hands to drop the balls. Usually the batter is dropped/ scooped by hand through the hole in between thumb and index finger straight to the hot oil.  Do not over crowd the pan with too many puff puff.  Meantime, line a tray or bowl with paper towel and keep it ready.


5. Fry few minutes to brown the bottom side and turn the balls till it changes to golden brown color.
6. Once puff puff are cooked remove and transfer it to paper towel to drain excess oil from the balls. Transfer to serving plate and serve hot or at room temperature.



Print HERE
African Doughnuts / Drop Doughnuts ~ Puff Puff / Bofrot

Preparation time: 10 minutes  
Proofing time: 1 ~ 1 1/2 hours
Cooking time: 20 ~ 30 minutes
Yield: 25 ~ 30 medium size puff puff
Ingredients:
250 grams / 8.8 oz all purpose flour
2 tsp rapid rise yeast
1/2 tsp ground nutmug
1/2 tsp salt
1/2 cup of sugar to taste
2 cups of warm water or as needed for mixing
Cooking oil for frying


Method:
1.  In a mixing, Take all purpose flour, yeast, nutmug, salt and sugar.  Mix the dry ingredients and add water little by little and mix the batter with your hand or with spatula to dosa batter consistency not to thick nor too thin.
2. Cover the mixture with the lid or foil paper and place it in warm place for proofing.  I kept the batter in  oven ( I didn't turn ON my oven) with light ON for 1 1/2 hours. 
3. Heat the pan with oil and make sure you filled the oil up to the 3/4th of the pan.  While oil is heating mix the proofed batter to flatten the batter.
4. When oil is hot i.e when u drop little batter in oil, it should rise with in 30 seconds,  Drop the batter either by spoon or by your hand.  I used my hands to drop the balls. Usually the batter is dropped/ scooped by hand through the hole in between thumb and index finger straight to the hot oil.  Do not over crowd the pan with too many puff puff.  Meantime, line a tray or bowl with paper towel and keep it ready.
5. Fry few minutes to brown the bottom side and turn the balls till it changes to golden brown color.
6. Once puff puff are cooked remove and transfer it to paper towel to drain excess oil from the balls. Transfer to serving plate and serve hot or at room temperature.

                              www.sarasyummybites.com
Puff Puff / Bofrot

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