Beninese cuisine, Dessert', Togolese cuisine

Puff puff

Botokoin (Togo), Puff puff (Nigeria et Cameroun), Mikate (Congo démocratique), Gbofloto (Côte d’Ivoire), bofrot (Ghana), BHB(Cameroun)(version 2)

1 + 2/3 cups warm water

2 + 1/4 teaspoon active dry yeast (1 packet)

3 cups flour

2/3 cup sugar

1/2 tablespoon salt

1 teaspoon Nutmeg (optional)

1 teaspoon vanilla

Oil for deep frying

Mix sugar, water, and yeast . Set aside for 5 minutes in a warm place to activate the yeast.

Add flour.

Let the mixture rise for approximately 1 hours in a warm place.

Add nutmeg, vanilla and salt and mix thoroughly

Heat your oil.

Using your hands grab a little bit of mixture at time and drop in the oil.

Fry for a few minutes until the bottom side is golden brown.

Turn the ball over and fry for a few more minutes until the other side is golden brown.

Use a large spoon or something like that to take it out of the oil. Place them on napkins right away to soak up some of the excess oil.

You can roll the finished product in table sugar or powdered sugar to make it sweeter

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