Bofrot (Ghanaian sweet doughnuts)

Preparation

1. 1

   Mix the flour, sugar, baker's yeast, a pinch of salt and the nutmeg in a large bowl.

2. 2

   Add the egg and warm water little by little while mixing, until you get a fairly sticky, soft batter (looser than a classic bread dough); cover and let rise for 45 minutes to 1 hour in a warm spot, until doubled in size and bubbling on the surface.

3. 3

   Heat the frying oil to 170°C.

4. 4

   Scoop small balls of batter with two wet spoons (the batter being sticky and hard to shape by hand) and drop them gently into the hot oil.

5. 5

   Fry for 3-4 minutes, turning halfway through, until nicely golden and puffed: well cooked through, bofrot should be soft inside and slightly crisp outside.

6. 6

   Drain on paper towel, dust with a little sugar while still hot and serve immediately.