January 16th 2025
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WellBeing Magazine
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It doesn’t matter which language you speak, donuts are universally loved. These Bofrots are also called Puff Puffs, which I adore. The sweet, spiced dough is fried in balls until crispy and golden on the outside and fluffy in the middle. The best part? The combination of spices makes them taste like the love child of an easter bun and a donut.
Serves 8-12
Ingredients
400mL warm water (approx. 30°C) 2 tsp (7g) dry instant yeast
240g sugar
690g plain flour
1 tsp nutmeg
1⁄4 tsp cinnamon
1 tsp salt
1 tsp vanilla extract
Oil, for frying
Method
- Place warm water, yeast, and 1 tbsp of sugar in the bowl of your stand mixer. Cover with a tea towel and set it aside to activate the yeast.
- Combine all the dry ingredients in a bowl.
- Let the yeast mixture activate for 10 mins, then add the flour mixture and vanilla to the yeast mixture. Mix on medium speed until it forms a smooth dough.
- Cover the dough and allow it to proof until doubled in size in about 60-90 mins.
- In a large, deep pot, pour the vegetable oil to about 10cm deep and place on medium heat to preheat oil.
- Heat to 190°C.
- Using a tbsp or small ice cream scoop, drop the batter a tablespoon at a time into the hot oil until you have enough batter in the oil.
- Cook the Bofrot in batches while turning regularly until they are a deep golden brown, approx. 5-7 mins.
- When they are ready, remove them from the oil and place them on a baking rack over a paper towel to allow any excess oil to drain away.
- Cool slightly and enjoy dusted with icing sugar.
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