Fried doughnuts (bofrot)
serves
20
"This recipe is a cherished tradition in our family, originating from my grandma and lovingly passed to me by my mum. I’m delighted to now share it with my daughter. It’s a beautiful way to unite us and preserve our family’s legacy at our table." - Brian Cole
Ingredients (8)
- 360g strong (baker’s) flour (or plain flour)
- 1/4 cup (30g) milk powder
- 1 1/2 tbs caster sugar, plus 1 1/2 tbs extra
- 2 tsp ground nutmeg
- 7g sachet instant dried yeast
- 1 cup (250ml) lukewarm water
- Vegetable oil, to deep-fry
- 2 tsp ground cinnamon
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Sift the flour, milk powder, sugar and nutmeg into a large bowl and mix well.
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2.Stir the yeast and lukewarm water in a jug until dissolved. Pour into dry ingredients and mix until a soft dough. Cover bowl with a tea towel and stand in a warm place for 30-40 minutes to prove.
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3.Heat 10cm vegetable oil in a large saucepan until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
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4.Roll 1 tbs measures of dough into rough balls and, using a spoon, carefully place in the hot oil, in batches. Deep-fry doughnuts for 4 minutes, or until golden brown, then use a slotted spoon to transfer to a tray lined with paper towel to drain excess oil.
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5.Combine the extra sugar and cinnamon in a small bowl. Dust fried doughnuts with the cinnamon sugar. Serve warm.
Recipe Notes
These are best eaten warm, on the day of cooking.
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