As a kid I lived for these doughnuts, whenever there was a party and we were given take aways I looked forward to three things. Number one was meat pie, nothing beats meat pie. Number two chips (chin chin) and last but certainly not least doughnut. This rich and tasty treat is not only limited to Ghana but it is rather a well known treat in many other west African countries.
- 1 1/2 Cup flour
- 1/4 Cup sugar
- 1 Teaspoon baking powder
- 1.4 teaspoon salt
- 1/4 Teaspoon nutmeg
- 80 Grams butter (At room temperature)
- 1 Tablespoon vanilla extract
- 1/4 Cup milk
- 2 Egg
- +/- 4 Cups Vegetable (oil for frying ) * Optional
- Sift the flour and
- to the sifted flour add sugar, baking powder, salt and nutmeg and mix it.
- Add the butter to the flour and mix it till it turns into a crumb like mixture.
- In a different bowl combine the eggs, vanilla extract and milk and mix
- Add the liquid ingredients to the flour and butter mixture.
- Mix it until it becomes a smooth, silky and lump free batter.
- Either fry (see notes) the donuts over a medium fire
- Or Bake the donuts in a cake pop maker
When frying, keep these three things in mind
1. Keep the scoops small
In the process of frying, the doughnuts will rise, so keep the scoops small. When the doughnuts are (too) big, you run the risk of the outside browning quicker than the interior can be cooked thoroughly. In that case you will end up with a doughnut that looks done but is not. I used a coffee measuring spoon to scoop the dough. The size of a coffee measuring spoon equates to two tablespoons.
2. Fry over a medium fire
Oil that is too hot also causes the exterior to brown much more quickly than the inside can be cooked. When the oil is at a medium temperature it allows the doughnut to cook evenly.
3. Don't overcrowd the pan
Overcrowding causes the temperature of the oil to drop. When the temperature of the oil is too low the doughnuts will absorb allot of oil. In my 7 inch cooking pot I baked about 6-7 doughnuts at a time.