Chewy and Crunchy Ghanaian Dry Bofrot
Chewy and Crunchy Ghanaian Dry Bofrot
This dry version of the classic Ghanaian Bofrot (also known as Puff-Puff) delivers a chewy and crunchy exterior with a light, fluffy interior. Perfectly enjoyed with porridge (koko) or as a delightful snack with a beverage, this recipe is easy to follow and yields delicious results.
Ingredients
- 5 cups 775g bread flour (or all-purpose flour)
- 1/2 cup 75g sugar
- 1 cup powdered milk Midi brand recommended
- 1/4 tsp nutmeg
- 1 tbsp dry active yeast
- 1 tsp salt
- 1/4 cup 60ml melted butter
- 1/2 tbsp baking powder optional for extra lightness
- 1/2 tsp pineapple extract or substitute with vanilla or almond extract
- 2 cups 480ml water, room temperature
Instructions
- Prepare the Yeast Mixture:In a small bowl, dissolve 1 tablespoon of dry active yeast in some warm water (about 1/2 cup). Add a pinch of sugar to activate the yeast, whisk it together, and cover. Let it sit for 10 minutes until it becomes frothy.
- Mix Dry Ingredients:In a large mixing bowl, combine the bread flour, sugar, powdered milk, nutmeg, salt, and baking powder (if using). Stir the dry ingredients to mix them evenly.
- Combine Wet Ingredients:Add the pineapple extract (or your preferred extract) to the yeast mixture. Create a well in the center of your dry ingredients and pour in the yeast mixture and melted butter.
- Form the Dough:Gradually pour the remaining water (adjust to dough consistency) into the mixture, stirring as you go. Mix until you form a sticky, soft dough. Knead the dough for about 5-7 minutes until smooth and elastic.
- Let the Dough Rest:Cover the dough with a clean kitchen towel and allow it to rise for about 1-1.5 hours in a warm place until it doubles in size.
- Shape the Bofrot Balls:Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball shape. Use your palms to lightly press and roll the dough to form smooth balls.
- Let Them Proof:Place the formed balls onto a lightly floured surface and cover them with a cloth. Allow them to rise again for 20-30 minutes until puffed.
- Fry the Bofrot:Heat oil in a deep pan over medium heat. Test the oil with a wooden skewer; if bubbles form around it, the oil is ready. Carefully place the bofrot balls into the hot oil. Fry until golden brown on all sides, about 6-8 minutes, turning frequently for even cooking.
- Cool and Serve:Remove the fried bofrot and drain them on a paper towel-lined plate. Allow to cool slightly, then serve warm.
Notes
- Resting Time: The resting period is crucial to allow the dough to rise and become fluffy.
- Sun-Drying Option: For extra crunch, allow the dough balls to proof in direct sunlight to form a dry outer skin before frying.
- Sugar Level: If you prefer sweeter bofrot, reduce the sugar in the dough and coat the fried bofrot in powdered sugar after frying.
Nutrition
Calories: 220kcalCarbohydrates: 36gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 180mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 40mgIron: 2mg
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