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.
Equipment
- Deep pot
Ingredients
- 5 cups 775g bread or all-purpose flour (Note: Bread flour is recommended for a chewier texture)
- ½ cup 75g granulated sugar
- 1 cup powdered milk
- 1 tbsp active dry yeast
- 1 tsp salt
- ¼ tsp ground nutmeg
- ½ tbsp baking powder optional
- ¼ cup 60mL melted butter
- 2 cups 480mL water, room temperature
- ½ tsp pineapple vanilla, or almond extract
- Vegetable oil for deep frying
Instructions
- Prepare the Yeast Mixture:In a small bowl, combine the yeast with about ½ cup of the room-temperature water and a pinch of sugar. Let it rest for 10 minutes until it becomes frothy and bubbly. This indicates the yeast is active and ready.1 tbsp active dry yeast, 2 cups 480mL water, room temperature, ½ cup 75g granulated sugar
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, powdered milk, salt, ground nutmeg, and baking powder (if using). Whisk until all ingredients are evenly distributed.5 cups 775g bread or all-purpose flour (Note: Bread flour is recommended for a chewier texture), 1 cup powdered milk, 1 tsp salt, ¼ tsp ground nutmeg, ½ tbsp baking powder
- Combine Wet Ingredients:Add the pineapple, vanilla, or almond extract to the activated yeast mixture. Create a well in the center of your dry ingredients and pour in the yeast mixture and melted butter.½ tsp pineapple, ¼ cup 60mL 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:Gradually add the remaining water to the mixture while stirring, working the dry ingredients into the wet ones. Continue mixing until a soft, sticky dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- 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:Pour enough vegetable oil into a deep pot to fill it about 2-3 inches deep. 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.Vegetable oil for deep frying
- Cool and Serve:Once the bofrot are cooked, remove them from the oil and place them on a tray lined with paper towels to drain any excess oil. Serve them warm.
Notes
- Dough Consistency: The dough should be thick and slightly sticky. If it's too wet, add a tablespoon of flour at a time. If it's too dry, add a teaspoon of warm water.
- Oil Temperature: The oil temperature is the most critical part of this recipe. If it's too hot, the outside will burn while the inside remains raw. Too cool, and the bofrot will absorb too much oil, becoming greasy. Aim for a steady medium-low heat.
- Storage: Bofrot is best eaten fresh. To store leftovers, place them in an airtight container at room temperature for up to 1 day. Reheat in a toaster oven or air fryer to regain some of the crunch.
- Serving Suggestions: Bofrot is traditionally enjoyed on its own as a snack or for breakfast, often paired with a cup of hot cocoa, tea, or coffee. For a sweet treat, you can roll them in sugar after frying.
Nutrition
Serving: 2gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 30IUCalcium: 25mg
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