Flour/Mikaté/African donuts
This is the ultimate street-food in Africa. In Congo they are called Mikaté , Cameroon : Flour or Puff Puff for the English -speaking part of Cameroon and therefore also in Nigeria . Bofrot is the Ghanaian , Gbofloto/Beautiful floating in Côte d'Ivoire , Yovodoko in Benin .
Ingredients
- 400 grams of flour
- 320 ml of lukewarm water approximately, do not exceed 350 ml of water.
- 1/2 Cube of fresh yeast or sachet of 7 grams of dry yeast
- 90-100 grams of sugar
- 1/2 C. Coffee of salt
- frying oil
Instructions
- Dilute the yeast in tiede water.
- In a bowl, mix all the dry ingredients
- Form a well, then pour the water little by little into the flour, stirring gradually and vigorously
- Cover the dough well, so that the air cannot pass. Let the dough rest for 1 to 2 hours maximum to swell
- Then heat 1 liter of oil. Test if your oil is hot while trying to fry 1 donut. If the donut rises directly to the surface, the oil is hot.
- Take a small amount of dough with your hands and start frying your donut. Dip your hands in the water each time, for another frying round.
- Serve the hot donuts with beans or a boullie of your choice, just with a spicy sauce. Good appetite and leave me a comment if you try my recipe
Notes
Do not get 350 l of water especially. 320-340 ml of water will be ideal, but you can add water, if you find your dough too heavy to your taste