Chocolate Ganache Filled Buo (Ghanaian Fried Dough)

Ingredients

• 200 g Dark chocolate (70% cocoa) (chopped into small pieces)
• 2 tbsp Honey (adds shine and subtle sweetness)
• 100 ml Double cream (heavy cream) (bring to a gentle boil)
• 20 g Unsalted butter (cut into cubes, added to hot ganache)
• 50 g Roasted peanuts, chopped (optional, mixed into half of the ganache)
• 7 g Active dry yeast (1 packet)
• 120 ml Warm water (about 38‑40°C, to dissolve yeast)
• 50 g Granulated sugar (divided: 25 g for yeast proof, 25 g for dough)
• 300 g All‑purpose flour (plus extra for dusting)
• 5 g Baking powder (1 tsp, for extra lift)
• 2.5 g Salt (1/2 tsp)
• 1 large Egg (room temperature)
• 60 ml Evaporated milk (adds richness to dough)
• 5 ml Vanilla extract (1 tsp)
• 30 g Unsalted butter (for dough) (softened)
• 2000 ml Vegetable oil (for deep‑frying, maintain 350°F)

Instructions

1. Make the chocolate ganache

   In a saucepan bring the double cream to a gentle boil, then remove from heat. Add the chopped dark chocolate, honey, and butter. Stir until smooth and glossy.

   Time: PT10M

2. Cool and freeze the ganache

   Let the ganache sit for about 10 minutes to thicken, then transfer it to a zip‑lock bag, snip off a tiny corner and pipe the ganache into ice‑cube trays or small silicone molds. Freeze until firm (about 1½ hours).

   Time: PT1H30M

3. Proof the yeast

   In a small bowl combine warm water, 25 g sugar and the yeast. Stir gently and let sit until frothy, about 10‑12 minutes.

   Time: PT12M

4. Mix the dough

   In a large mixing bowl whisk together flour, remaining 25 g sugar, baking powder, and salt. Add the proofed yeast, egg, evaporated milk, vanilla extract, softened butter, and mix until a shaggy dough forms.

   Time: PT5M

5. Knead the dough

   Turn the dough onto a lightly floured surface and knead by hand for 8‑10 minutes until smooth, elastic and no longer sticks to your palms.

   Time: PT10M

6. First rise

   Place the dough in a lightly oiled bowl, cover with a damp cloth and let it rise in a warm spot for about 1 hour, or until roughly doubled in size.

   Time: PT1H

7. Divide and shape

   Punch down the risen dough, divide it into 20 equal pieces (≈72 g each). Roll each piece into a ball, then flatten into a disc about 1 cm thick. Place one frozen ganache cube in the centre (plain or peanut‑mixed) and seal the edges, rolling gently to reform a smooth ball.

   Time: PT20M

8. Second rise (proof)

   Arrange the sealed balls on a floured tray, cover loosely with a kitchen towel and let rest for 45‑60 minutes. They will puff slightly but will expand more during frying.

   Time: PT1H

9. Heat the oil

   Fill a deep‑fry pot with vegetable oil to a depth of about 3 inches. Heat to 350°F (175°C). Use a thermometer or test with a small piece of dough—it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

10. Fry the buo

    Carefully lower 4‑5 balls into the hot oil. Fry for 3‑4 minutes, turning gently, until golden brown and the interior is molten. Remove with a slotted spoon and drain on paper towels.

    Time: PT15M

    Temperature: 350°F

11. Serve

    Serve the buo warm. They are best enjoyed fresh, but can be stored as described below.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g