Bofrot (Ghanaian Doughnuts)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Mashed Sweet Potato
• 1/4 cup Sugar
• 1 tsp Instant Yeast
• 1/2 cup Warm Water
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1 tbsp Flaxseed Meal
• 3 tbsp Water
• 2 cups Vegetable Oil

Instructions

1. 1In a small bowl, combine the 1 tbsp flaxseed meal and 3 tbsp water. Let this mixture sit for 5 minutes until it forms a gel.
2. 2In a large bowl, combine the 2 cups all-purpose flour, 1/4 cup sugar, 1 tsp instant yeast, 1/4 tsp ground nutmeg, and 1/4 tsp salt. Whisk them together.
3. 3Add the 1/2 cup mashed sweet potato, the gelled flaxseed mixture, and the 1/2 cup warm water to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
4. 4Turn the dough out onto a clean surface. Knead the dough for 5-7 minutes, until it feels smooth and elastic. If the dough is too sticky, add a tiny bit more flour, but try to avoid adding too much.
5. 5Lightly grease a clean bowl. Place the kneaded dough into the greased bowl and turn it over to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
6. 6Gently punch down the risen dough to release the air. Divide the dough into 10-12 small, equal pieces and roll each piece into a ball.
7. 7Pour the 2 cups vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately.
8. 8Carefully add the dough balls to the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-5 minutes per batch, turning them occasionally, until they are golden brown and puffed up. They should sound like they are gently sizzling.
9. 9Using a slotted spoon, remove the cooked bofrot from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve the bofrot warm.

Substitutions

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