Boflot Recipe

Boflot is a popular West-African street food similar to donuts in other parts of the world. It’s called Boflot in Ghana, and Puff-Puff in Nigeria and Sierra Leone. Made from soft pillowy dough, this sweet treat has happiness in every bite. I know it’s going to be a good day when it starts with boflot. Say hello to your new obsession!

Let us begin!

Ingredients

• 1.5 cup flour: 
• 2 tsp sugar: https://niyis.co.uk/sugar-pack/ 
• 2 tsp yeast: 
• 1/3 cup warm water
• 1/3 cup sugar: https://niyis.co.uk/sugar-pack/
• 1/2 tsp salt: https://niyis.co.uk/saxa-sea-salt-coarse-350g/ 
• 1/2 tsp each nutmeg: https://niyis.co.uk/tropical-sun-ground-nutmeg/ 
• 1/2 tsp of vanilla or pineapple essence: https://niyis.co.uk/vanilla-essence-155ml/ 
• 3 tbsp butter melted: 
• Lukewarm water
• Vegetable oil for frying: https://niyis.co.uk/vegetable-oil-tropical-sun/ 

Preparation

• Bloom the yeast in 2 tsp sugar and 1/3 cup warm water for 10 minutes till the yeast starts to froth.

• While the yeast is blooming, mix your dry ingredients (flour, salt, 1/3 cup of sugar).

• When the yeast has bloomed, create a well in the middle of the dry ingredients and add the bloomed yeast, melted butter and essence. 

• Start to combine the dough together.

• Add in lukewarm water a tablespoon at a time to combine the dough. I used about 1/4 cup of water (you need just enough to combine the dough into a ball. If you add too much water the dough will get sticky and it might throw off the recipe).

• Knead the dough for 10 minutes to make it soft and smooth. Yes, set a timer and knead the dough for 10 minutes. If you are blessed to have a stand mixer, use the dough hook to knead the dough for 5-10 mins till the dough is soft.

• Once the dough has been kneaded, place it in a bowl and let it rise in a warm place for an hour or till it doubles in size.

• After the dough has risen, roll it out into a log and divide into 8 even pieces. Roll each of these pieces into a ball. 

• Lightly dust a baking tray with flour and place each ball on the baking tray evenly spaced. 

• Let the dough rise again for 30 minutes.

• As the second rise of the dough is coming to an end (about 20 minutes into the second rise) start to heat your oil. Fill a pot with oil about 2 inches high, or enough to properly keep the dough from the bottom of the pot. You want to heat the oil at low. You will know the oil is just hot enough if you place a wooden spoon in the oil and there are small bubbles around the spoon. 

• After the 30 minutes of the second rise have elapsed, place the boflot in the pot one at a time. In this case you want to crowd the pot because it helps to keep everything evenly cooking. 

• Keep the oil at a medium heat and constantly flip the boflot. I will suggest turning the boflot every 15-30 seconds. Continue to do this till both sides of the boflot are golden brown. Should take a total around 5 minutes to fry each boflot. 

• Remove each boflot and place in a bowl lined with a paper towel. 

               Enjoy!