Authentic Ghanaian Bofrot: A Step-by-Step Guide to Fluffy Puff Puff
Ghanaian Bofrot, also known as Puff Puff, is a beloved West African treat with a crispy exterior and soft, fluffy interior. Infused with spices like nutmeg or pineapple extract, this deep-fried delicacy is perfect for any occasion and is commonly enjoyed with family and friends during gatherings. This simple recipe creates a dry, eggless version of Bofrot, offering a unique take on the traditional doughnut-like snack.
Equipment
- Large mixing bowl
- Deep fryer or large pot for frying
- Measuring cups and spoons
- Wooden spoon for mixing
- Frying spoon for turning the dough and draining oil
Ingredients
- Bread Flour: 5 cups 775g
- Sugar: 1/2 cup 75g
- Powdered Milk: 1 cup
- Nutmeg: 1/4 tsp
- Yeast: 1 tbsp
- Salt: 1 tsp
- Melted Butter: 1/4 cup 60ml
- Baking Powder optional: 1/2 tbsp
- Pineapple Extract or vanilla/almond extract: 1/2 tsp
- Room Temperature Water: 2 cups 480ml
Instructions
- Prepare the Yeast:Mix 1 tbsp of yeast with a little sugar and warm water.Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients:In a large bowl, combine 5 cups of bread flour, 1/2 cup of sugar, 1 cup of powdered milk, 1/4 tsp of nutmeg, and 1/2 tbsp of baking powder (if using). Stir to evenly distribute the ingredients.
- Combine Wet Ingredients:Make a well in the center of the dry ingredients. Add the yeast mixture, 1/4 cup of melted butter, and 1/2 tsp of pineapple (or vanilla/almond) extract.
- Add Water Gradually:Slowly pour in 2 cups of room temperature water while mixing the dough until it reaches a sticky consistency.
- Knead and Proof:Knead the dough gently for 5-7 minutes until smooth.Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
- Shape and Fry:After the dough has risen, heat oil in a deep fryer or large pot to medium heat.Shape the dough into small balls (about the size of a golf ball) and gently drop them into the hot oil.Fry the Bofrot, turning them frequently to ensure even browning, until they are golden brown and crispy on the outside (about 5-6 minutes).
- Drain and Serve:Once golden, remove the Bofrot from the oil and place them on paper towels to drain any excess oil.Serve warm and enjoy!
Notes
- Flavor Variations: Experiment with different extracts such as vanilla, almond, or even citrus zest for a unique twist.
- Yeast Activation Tip: Ensure your yeast mixture is frothy before adding it to the dry ingredients; otherwise, your Bofrot may not rise properly.
- Frying Temperature: Keep the oil at a medium temperature to avoid burning the outside while leaving the inside uncooked.
- Storage: Bofrot is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to two days.