Ghanaian Bofrot (Puff-Puff) Sweet Fried Dough Bites

About This Recipe

Bofrot, known in neighboring countries as puff-puff, is a simple yeasted dough of flour, sugar, yeast and a touch of nutmeg, left to rise until airy and bubbly before being spooned into hot oil in rough, uneven balls. The irregular shape is part of the charm: no two pieces are exactly alike, and the craggy surface fries up into a satisfying mix of crisp ridges and soft, pillowy interior. Getting the batter right is the main skill involved — it needs to be loose enough to spoon easily but thick enough to hold its shape once it hits the oil, and it must be allowed a full, unhurried rise so the yeast can do its work and the finished bofrot turns out light rather than dense and doughy. A pinch of nutmeg in the batter is a distinctly Ghanaian touch that sets it apart from some other regional versions of fried dough. Sold hot from roadside stands wrapped in newspaper or paper bags, bofrot is a classic Ghanaian breakfast and teatime snack, best eaten within an hour of frying while the crust is still crisp and the inside is warm and soft.

Ingredients

Serves 6

• 3 cupsall-purpose flour
• 0.5 cupsugar
• 2.25 tspinstant yeast
• 0.25 tspground nutmeg
• 0.5 tspfine sea salt
• 1.25 cupswarm water
• 3 cupsvegetable oil(for deep-frying)
• 2 tbsppowdered sugar(for dusting, optional)

Instructions

1. 1

   Mix the batter

   Whisk flour, sugar, yeast, nutmeg and salt in a large bowl. Gradually add warm water, mixing until you have a thick, smooth, elastic batter, closer to a thick pancake batter than a firm dough.

2. 2

   Let it rise

   Cover and let rise in a warm spot for 1 to 1.5 hours until doubled, bubbly and visibly airy.

   The batter is ready when it's full of visible bubbles and pulls in stretchy strands when you dip a spoon in — that's the sign the yeast has done its work.

3. 3

   Heat the oil

   Heat vegetable oil in a deep pot to 170°C (340°F). Test with a small drop of batter — it should sizzle and rise to the surface within a few seconds.

4. 4

   Fry in batches

   Scoop rough tablespoon-sized portions of batter with a wet spoon and drop into the hot oil. Fry, turning occasionally, for 4 to 5 minutes until deep golden-brown all over.

5. 5

   Drain and serve

   Lift out with a slotted spoon and drain on paper towels. Dust with powdered sugar if desired and serve warm.

Variations

• •

  Add a mashed ripe banana to the batter for natural sweetness and a softer crumb.

• •

  Spiced version: add a pinch of ground ginger alongside the nutmeg for extra warmth.

• •

  Roll the fried bofrot in cinnamon sugar instead of powdered sugar for a different finish.

Storage

Bofrot is best eaten within a few hours of frying while the crust is crisp; store any leftovers in an airtight container at room temperature for up to 1 day and warm briefly in a dry pan or oven to refresh the texture.

Frequently Asked Questions