Doughnut!!! am very sure this is not the first we are hearing the name, I had to scream the name out because of how popular this snack is; If you will all agree with me this snack is the most popular snack in the whole world, yes I said it ‘whole world’ if you travel to any country in the world, you definitely find doughnut there.
It is a snack that unites the whole world together, even recipe wise we speak the same language because there is just a little tweak depending on what they want in that particular country.
Coming to Nigeria, doughnut can be found at every street corner by roadside vendors ( though their doughnuts don’t really taste good), fast food joints, restaurants etc.
This snack is very easy to make that is why a lot of people make doughnut for sale in Nigeria. The major ingredients are flour, butter, sugar, yeast and egg regardless of the country you find yourself. The ingredients are similar to bread and the famous Nigerian street snack puff puff but the butter and milk are not used in making puff puff and these are the ingredients that make a big difference in the richness, texture and taste of a doughnut.
Doughnut is majorly deep-fried but you can make it healthy and enjoyable by using less butter and sugar ingredients, in the same vein, using a good vegetable oil to fry your doughnuts will certainly lower the excess calories associated with pastries or better still you, you can bake instead of frying if you are avoiding oil in your diet.
A good Nigerian doughnut should be fluffy, rich in texture and not oily. There are different ways of enjoying your doughnut; you can sugar coat, make jam doughnut, fill your doughnut with nutella, custard cream etc. Some many varieties on how to spice up your doughnut, you can be creative with the way you want to make yours.
Join me as I take you through the journey of making doughnut dough from scratch to the end.
- Rolling pin
- Cookies cutter
- 600 g of plain flour
- 4 Tsp. of instant dry yeast
- 1/2 cup of warm water (You might not use all the water)
- 40g of butter
- 1 large egg
- 1ooml of milk
- 60g of sugar
- 1 teaspoon of salt
- 1 Tsp. of vanilla (Optional)
- Vegetable oil for frying.
N.B: If you what you have is powdered milk, just add 2 1/2 tablespoon of milk to 100ml of doughnut.
- In a small cup, add the yeast, 4 tablespoons of warm water and mix it together. Cover it and leave in a warm place, check to see if the yeast is forming bubbles this is to ensure that the yeast is active.
- Into large bowl, add your flour, butter, sugar and salt and rub in with your palms.
- In another bowl add the egg, warm milk, the yeast mix( the starter), vanilla. Mix thoroughly for about 5 minutes, pour the wet ingredients into the dry ingredients then fold the get a formed ball . You can still add more water if the dough is not forming( add the water bit by bit)
Knead the formed dough for about 15-20 minutes, place the dough back into the bowl and cover with a clean napkin or dark nylon, keep in a warm place for about a 1 hour until the dough doubles in size.
- When the dough has doubled in size, place on a floured table and knead for about 5-7minutes. At this junction, you need a rolling pin to roll out ur dough, make sure you roll a thick dough.
- Using a cookie cutter or wide top of a glass cup, cut the rolled dough and doughnut rounds. Use the cover of a bottle to cut out a ring in between the doughnut rounds.
- Allow the doughnut rounds to rise again for about 30minutes before frying.
- Heat up your oil until hot but not too hot- about 160º C (you can try this by doing an oil test just drop a little of the dough in the oil, to see how fast it will fry).
Now fry the doughnuts in the oil for a minute on each side. Transfer into a sieve, lined with paper towels, to absorb the excess oil.
- Like I mentioned earlier If you desire you can roll the doughnuts in sugar or you can simply add inject jam into the doughnut by using a syringe or piping bag.
- You can enjoy your doughnut with zobo drink or chapman
HOW TO MAKE NIGERIAN DOUGHNUT