Who wants to wait around for an hour for the front dough to rise?
Well, not me of course! So I have this quick recipe that you can fry straight away. No wasting time. Try it out and let me have your feedback. Enjoy 😊
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Here is the recipe which can be easily doubled up or halved. A video demonstration is also on the Youtube channel.
Quick & Easy Delicious Bofrot
Ingredients
- 600 g Self Raising Flour
- 200 g 200g Granulated Sugar
- 1 tbsp Easy bake Dried Yeast
- 1/2 tbsp nutmeg
- 1/2 tbsp Salt
- 1/2 tbsp orange rind ( or vanilla essence)
- 2 tbsp fresh orange juice ( omit if using vanilla essence)
- 2 Eggs
- 250 ml lukewarm Milk
- 200 ml lukewarm Water
- Oil for deep frying.
Instructions
- Place all the dry ingredients in a bowl. Ensure that the yeast and sugar are on one side and away from the salt. Mix them all together.
- Mix all the wet ingredients.
- Create a well in the flour and add the wet ingredients a bit at a time. Using your hand or wooden spoon, mix until you get a wet sticky dough. You may not use all the wet ingredients to achieve a thick consistency. So go slow with it.
- Make sure it’s well mixed and well beaten to activate the gluten. When the gluten is activated, you have a sticky and stretchy consistency.
- Heat the oil until very hot. Use a bit of the dough to test the readiness of the oil. I call this the sacrificial bofrot.
- Drop balls of dough into the oil. Check my YouTube channel for how to do this. Lower the heat slightly so the bofrot cooks thoroughly without burning.
- Remove when well cooked through and golden brown. Let it cool on kitchen paper towels to soak up excess oil.
