Quick & Easy Delicious Bofrot

Quick & Easy Delicious Bofrot

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

  • 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.
  1. 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.

  2. Mix all the wet ingredients.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Remove when well cooked through and golden brown. Let it cool on kitchen paper towels to soak up excess oil.