No Fail Doughnuts Recipe
No FAIL DOUGHNUTS Recipe is a medium Cameroonian recipe that serves 8. 200 calories per serving. Recipe by Cooking With Claudy on YouTube.
Prep: 20 min | Cook: 12 min | Total: 47 min
Cost: $7.17 total, $0.90 per serving
Ingredients
- 0.5 cup Unsalted Butter (melted, not hot)
- 4 large Eggs (room temperature)
- 2 teaspoon Baking Powder
- 0.5 teaspoon Ground Nutmeg
- 1 teaspoon Salt
- 0.5 cup Granulated Sugar (adjust to 0.75‑1 cup for sweeter donuts)
- 1 cup Evaporated Milk (can substitute regular milk or pig milk (Cameroon))
- 3 cup All-Purpose Flour (sifted)
- as needed tablespoon Water (add only if batter is too stiff)
- 2 liter Vegetable Oil (neutral oil for deep frying)
Instructions
Measure and Prepare Ingredients
Gather all ingredients. Melt the butter gently and set aside to cool slightly. Bring eggs to room temperature.
Time: PT5M
Combine Dry Ingredients
In a large mixing bowl whisk together baking powder, ground nutmeg, salt, and the sifted all‑purpose flour (reserve the sugar for the wet mix).
Time: PT5M
Mix Wet Ingredients
In a second bowl, whisk melted butter, eggs, evaporated milk, and granulated sugar until the sugar is fully dissolved and the mixture is smooth.
Time: PT5M
Combine Wet and Dry, Adjust Texture
Pour the wet mixture into the dry mixture. Stir gently until a uniform batter forms. If the batter feels too thick, add water one tablespoon at a time until it reaches a thick‑but‑pourable consistency (similar to pancake batter).
Time: PT5M
Heat Oil and Test Temperature
Fill the heavy‑bottom pot with enough oil to submerge the donuts (about 2‑3 inches). Heat over medium‑high heat. Drop a tiny piece of butter into the oil; if it sizzles slowly and turns golden after 2‑3 seconds, the oil is around 350°F and ready.
Time: PT5M
Temperature: 350°F
Deep Fry Donuts
Scoop batter with a spoon and gently drop it into the hot oil. Fry for 2‑3 minutes per side, turning once, until the donuts are golden brown and puffed. Stir the oil occasionally to keep the temperature even and avoid overcrowding.
Time: PT7M
Temperature: 350°F
Drain and Cool
Using a slotted spoon, remove the donuts and place them on paper towels to drain excess oil. Transfer to a cooling rack to finish crisping the exterior.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 25 g
- Fat
- 9 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: vegetable oil, peanut oil, canola oil
- Instead of Eggs: egg replacer, flaxseed egg
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Ground Nutmeg: ground cinnamon
- Instead of Granulated Sugar: brown sugar
- Instead of Evaporated Milk: whole milk, skim milk
- Instead of All-Purpose Flour: bread flour
- Instead of Vegetable Oil: peanut oil, canola oil, sunflower oil
Equipment Needed
- Mixing Bowl
- Second Mixing Bowl
- Whisk
- Wooden Spoon
- Heavy‑Bottom Pot or Deep Fryer
- Cooking Thermometer (optional)
- Slotted Spoon
- Paper Towels
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Achieving the correct batter texture (thick but pourable).
- Testing oil temperature before frying to avoid undercooked or oily donuts.
- Frying until golden brown without burning or soggy interiors.
Chef Tips from the Video
- Using evaporated milk adds richness and helps achieve a buttery crumb.
- Melted butter in the batter is the secret to the crunchy exterior.
- Do not over‑mix the batter; stop once it is uniform to keep the donuts tender.
Troubleshooting
Batter is too stiff and does not spread.
Add water a tablespoon at a time until the batter reaches a pourable consistency.
Donuts turn dark brown on the outside but are raw inside.
Oil was too hot; lower the heat and test again with the butter drop method.
Donuts absorb a lot of oil and feel greasy.
Oil temperature was too low; increase heat until it reaches ~350°F before adding more donuts.
Donuts do not puff up.
Ensure baking powder is fresh and the batter is not over‑mixed; also verify oil is hot enough.
Storage
Refrigerator: Place in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 1 month. Reheat in a 350°F oven for 5‑7 minutes.
Room temperature: Best eaten the same day; can sit out for up to 12 hours if kept in a cool, dry place.
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead; cover and refrigerate.
- Fried donuts reheat well in a preheated oven (350°F) for 3‑4 minutes.
Frequently Asked Questions
What is the cultural significance and history of Cameroonian donuts in Cameroonian cuisine?
Cameroonian donuts, often called "beignets," are a popular street‑food snack enjoyed at markets, celebrations, and as a breakfast treat. They reflect the blend of African culinary traditions with French colonial influences, where fried dough became a beloved comfort food across the country.
What are the traditional regional variations of Cameroonian donuts in African cuisine?
In the coastal regions, donuts are sometimes flavored with coconut or palm sugar, while in the northern areas they may be spiced with ginger or cloves. Some families add grated plantain to the batter for extra sweetness and texture.
How is a traditional Cameroonian donut served in Cameroon?
They are typically served hot, dusted with powdered sugar, and enjoyed with a cup of strong coffee or tea. In festive settings they are placed on large platters for sharing among family and friends.
What occasions or celebrations are Cameroonian donuts traditionally associated with in Cameroonian culture?
Donuts are common at weddings, birthdays, and religious festivals such as Easter and Christmas. They are also sold at local markets during harvest celebrations and street fairs.
What makes Cameroonian donuts special or unique in African cuisine?
The use of melted butter and evaporated milk gives them a richer, buttery flavor and a crisp exterior that sets them apart from other African fried doughs, which often rely solely on oil.
What are the most common mistakes to avoid when making Cameroonian donuts?
Common errors include using oil that is too hot or too cold, over‑mixing the batter, and not adjusting the batter’s consistency with water when it’s too thick. Each of these can lead to burnt exteriors, soggy interiors, or dense donuts.
Why does this Cameroonian donut recipe use melted butter instead of just oil?
Melted butter adds a distinct buttery flavor and helps create the crunchy crust while keeping the interior soft. Oil alone can produce a neutral taste but won’t give the same depth of flavor.
Can I make Cameroonian donuts ahead of time and how should I store them?
Yes, you can fry the donuts ahead and store them in an airtight container at room temperature for up to 12 hours. For longer storage, refrigerate for up to 3 days or freeze for up to a month, reheating in a 350°F oven before serving.
What texture and appearance should I look for when making Cameroonian donuts?
The donuts should be golden‑brown, slightly glossy, and have a crisp outer shell that breaks easily. Inside they should be soft, airy, and buttery, with a slight rise from the baking powder.
How do I know when Cameroonian donuts are done cooking?
When the donuts float to the surface, turn golden brown within 2‑3 minutes per side, and a wooden skewer inserted into the center comes out clean, they are done. The exterior should feel firm to the touch.
What does the YouTube channel Cooking With Claudy specialize in?
The YouTube channel Cooking With Claudy focuses on easy‑to‑follow home‑cooking tutorials, especially African and Caribbean comfort foods, with an emphasis on practical tips that help home cooks avoid common pitfalls.
How does the YouTube channel Cooking With Claudy's approach to African cooking differ from other cooking channels?
Cooking With Claudy combines personal family recipes with clear visual demonstrations, often sharing cultural stories and troubleshooting tips that are rarely covered on mainstream channels, making authentic African dishes more accessible.
What other Cameroonian recipes is the YouTube channel Cooking With Claudy known for?
Claudy is also known for her Cameroonian Ndolé (bitterleaf stew), grilled fish with pepper sauce, and sweet plantain fritters, all presented with step‑by‑step guidance.
Last updated: September 1, 2026
