Ivorian donuts (Bofloto or Gbofloto) are very popular in West Africa. Bofloto or Gbofloto is called Botokoin (Togo), Puff puff (Nigeria and Cameroon), Mike (Democratic Congo), Bofrot (Ghana), BHB (Cameroon). The long list of names is proof of its popularity. The ingredients are the basics of the pastry of wheat flour, sugar, yeast …
Unlike donut balls, which are prepared with baking powder, Bofloto or Gbofloto are prepared with yeast. Bakery yeast must be activated before use. To do this, mix warm water, sugar and yeast stirring vigorously to ensure the complete dissolution of the yeast. Cover and reserve in a warm place for 5 to 10 minutes. Once the foam forms on top, your yeast is activated and ready for use. The other ingredients (wheat flour and salt) are added to the activated yeast. Nevertheless, salt in high concentrations can kill yeast.
When I was a child, I often looked with astonishment at how the women who sold the Bofloto or Gbofloto took the mixture with their fingertips, placed it in the palm of their hands, and dropped the mixture into the oil. I tried several times to imitate them but I failed, so I use the ice cream spoon. When the Bofloto or Gbofloto are golden, they are transferred and white sugar.
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.
