Puff Puff (Bofrot)

Bofrot is the famous Ghanaian doughnut, a popular street food that comes wrapped in newspaper. Traditionally, palm wine is used in place of yeast, but it’s harder to come by than yeast, so I have used the latter here. These dairy free Ghanaian Beignets can also be filled with chocolate sauce or strawberry jam for added pleasure - great for parties, great for everyday snacking!

MAKES 15–20 DOUGHNUTS

300g (10½oz) plain flour

½ teaspoon salt

7g active yeast

200ml (6½fl oz) warm water

100g (3½oz) caster sugar

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

1 litre (1¾ pints) vegetable oil, for deep-frying

5g powdered hibiscus (optional)

To coat:

½ teaspoon ground cinnamon

40g (1½oz) sugar

METHOD

Mix all the ingredients together in large wide bowl - except the yeast which you sprinkle over the top of the dry mixture - then add the warm water and let sit for 5 minutes without stirring or disturbing, during which time bubbles should begin to appear as the yeast starts working.

At this point, mix together well then cover with cling film or bees wax and leave to rise in a warm place for 1–2 hours or until the batter has doubled in size.

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.

Using the drop scone method - drop a few separate tablespoonfuls of the batter into the hot oil and fry for 2 minutes or until golden brown, then turn each bofrot 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. Combine the sugar and cinnamon for coating on a wide, deep plate then roll the bofrot 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!