Ghanaian Fried Dough (Bofrot)

Ingredients

• 2 cups Hard flour (bread flour) (Can also use all‑purpose flour)
• 2 tablespoons Granulated sugar (Adds a subtle sweetness)
• 1 teaspoon Instant yeast (No need to pre‑activate)
• 0.5 teaspoon Salt (Enhances flavor)
• 0.25 teaspoon Ground nutmeg (Just a pinch for aroma)
• 1 teaspoon Baking powder (Helps with lightness)
• 2 tablespoons Unsalted butter (Melted)
• 1 piece Egg (Optional; can omit for vegan version)
• 1 teaspoon Pineapple essence (or vanilla essence) (Adds fragrance; optional)
• 1.25 cups Water (room temperature) (Do not exceed this amount)
• 2 cups Vegetable oil for frying (Use a neutral oil with a high smoke point)

Instructions

1. Measure and combine dry ingredients

   In a large mixing bowl, measure 2 cups hard flour, 2 tbsp sugar, 1 tsp instant yeast, ½ tsp salt, ¼ tsp ground nutmeg, and 1 tsp baking powder. Sift or whisk them together so they are evenly distributed.

   Time: PT5M

2. Add wet ingredients

   Create a well in the center of the dry mix. Add 2 tbsp melted butter, 1 egg (if using), 1 tsp pineapple essence, and gradually pour in 1¼ cups room‑temperature water while stirring.

   Time: PT5M

3. Knead the dough until stretchy

   Mix until a rough dough forms, then knead by hand for about 45 minutes (or 15 minutes in a stand mixer followed by 30 minutes hand‑kneading). The dough should become smooth, elastic, and slightly tacky.

   Time: PT45M

   Temperature: 25-27°C

4. First proof

   Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place until it roughly doubles in size, about 1 hour.

   Time: PT1H

   Temperature: 25-27°C

5. Shape into rounds

   Punch down the risen dough, divide it into equal portions (about 12‑15 pieces), and roll each piece into a smooth ball. Seal any seams by pinching the ends together.

   Time: PT10M

6. Second proof

   Place the shaped balls on a lightly floured surface, cover them, and let them rest for another 1 hour so they puff up slightly.

   Time: PT1H

   Temperature: 25-27°C

7. Fry the Bofrot

   Heat 2 cups vegetable oil in a deep skillet over low to medium heat (about 325°F). Gently drop a few balls into the oil; fry until golden brown on all sides, turning as needed, about 6‑8 minutes total.

   Time: PT15M

   Temperature: 325°F

8. Drain and serve

   Using a slotted spoon, remove the fried Bofrot and place them on a cooling rack or paper towels to drain excess oil. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Hard flour (bread flour): all‑purpose flour
• Instead of Granulated sugar: honey (reduce water)
• Instead of Instant yeast: active dry yeast (activate)
• Instead of Unsalted butter: margarine
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Pineapple essence (or vanilla essence): vanilla extract
• Instead of Water (room temperature): milk
• Instead of Vegetable oil for frying: canola oil, peanut oil

Equipment Needed

• Measuring cups and spoons
• Large mixing bowl
• Whisk or stand mixer with dough hook (optional)
• Clean work surface or board for kneading
• Plastic wrap or damp kitchen towel
• Frying pan or deep skillet
• Slotted spoon or spider strainer
• Thermometer (optional) (optional)
• Cooling rack or paper towels
• Spatula

Critical Steps — Do Not Skip

• Kneading the dough until it becomes stretchy and smooth
• First proofing for a full rise
• Second proof after shaping
• Frying at low temperature to cook through without burning the exterior

Chef Tips from the Video

• A pinch of nutmeg gives a subtle aromatic note that’s traditional in Ghanaian Bofrot.
• If you omit the egg, add an extra tablespoon of melted butter to keep the dough tender.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat briefly before serving.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; lasts up to 1 month. Reheat in oven or toaster.

Room temperature: Not recommended beyond a few hours as they become soggy.

Make-Ahead Tips

• You can shape and proof the dough a day ahead; keep covered in the fridge and bring to room temperature before frying.
• Fried Bofrot freeze well; reheat in a 350°F oven for 5‑7 minutes for crispness.