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.
