Bofrot, Ghanaian goodness!
Akosua, our WOW girl at the Playground, keeps coming to work with these awesome little packages of goodness! Never lasting more than a day, we all gobble them up like they are going out of style! So fresh, so yummy and such a treat to enjoy an old Ghanaian tradition. So we are thrilled that Akosua's Mother has allowed us to share her family Bofrot recipe with all of you. Enjoy, and be forewarned... it's hard to eat just one!
Akosua, our WOW girl at the Playground, keeps coming to work with these awesome little packages of goodness! Never lasting more than a day, we all gobble them up like they are going out of style! So fresh, so yummy and such a treat to enjoy an old Ghanaian tradition. So we are thrilled that Akosua's Mother has allowed us to share her family Bofrot recipe with all of you. Enjoy, and be forewarned... it's hard to eat just one!
Bofrot -
1/2 cup
warm water
1.5 oz sugar (3 Tablespoons plus 1 teaspoon)
1/3 egg (I beat a large egg, poured it in a 1/4 cup measuring cup, then poured out 1/3 of it)
1 teaspoon yeast (I happened to have rapid rise yeast, so used that)
4 oz of bread flour (higher gluten content than regular white flour) [that's about 1/2 c plus 1/3 cup unsifted flour]
1/4 teaspoon ground nutmeg
1/8 t baking powder
pinch of salt
oil for deep-frying (I used canola)
1.5 oz sugar (3 Tablespoons plus 1 teaspoon)
1/3 egg (I beat a large egg, poured it in a 1/4 cup measuring cup, then poured out 1/3 of it)
1 teaspoon yeast (I happened to have rapid rise yeast, so used that)
4 oz of bread flour (higher gluten content than regular white flour) [that's about 1/2 c plus 1/3 cup unsifted flour]
1/4 teaspoon ground nutmeg
1/8 t baking powder
pinch of salt
oil for deep-frying (I used canola)
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