Bofrot (Puff Puff)
A recipe for Bofrot (Puff Puff) from the cookbook, Zoe's Ghana Kitchen!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
- 40 g (1 1/2 ounces) caster sugar (plus 50 grams (1 3/4 ounces) for coating)
- Cooking salt
- 2+1/2 tsp fast-action dried yeast
- 100 ml (3 1/2 fl ounces) warm water
- 2-4 tsp white wine
- 1/2 egg (beaten)
- 70 g (2 1/2 ounces) strong white flour (sifted)
- 45 g 1 1/2 ounces plain (all-purpose) flour (sifted)
- 1/4 tsp baking powder
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon (plus 30 grams (1 ounce) for coating)
- 1 tsp vanilla extract (optional)
- 500 ml (18 fl ounces, 1 litre, 1 3/4 pints) vegetable oil (for deep-frying)
Instructions
- 1
Mix the sugar, 1/2 teaspoon salt, the yeast, measured warm water and wine together in a large bowl and leave to stand for 5 minutes, during which time bubbles should begin to appear as the yeast starts working.
- 2
At this point, add the beaten egg, then gradually mix in the flours, baking powder, spices, vanilla extract (if using) and a pinch more salt and mix together well.
- 3
Cover the bowl with clingfilm and leave to rise in a warm place for 1-2 hours or until the batter has doubled in size.
- 4
Heat the oil in a deep-fat fryer (the safest option) or heavy-based, deep saucepan filled to just under half the depth of the pan to 160˚C (325 F). Test the temperature of the oil with a small drop of the batter- It should slowly rise to the surface and brown slowly.
- 5
Drop a few separate tablespoons of the batter into the hot oil and fry for 2 minutes or until golden brown, then turn each borrow over and fry until evenly dark golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining batter.
- 6
Mix the extra sugar and cinnamon together on a deep plate, then roll the borrow around the plate to coat them in the mixture. Serve warm or at room temperature on their own- or with clotted cream if you have it!