Recipe: Bofrot (African Doughnuts)

Recipe by Castro Boateng from House of Boateng | Photo by Belle White

House of Boateng in Langford B.C. hosted a delicious long-table dinner featuring traditional African recipes, including these tasty doughnuts.

These little round doughnuts are delicious rolled in sugar and cinnamon or drizzled with melted milk chocolate. They’re always on the menu at House of Boateng in Langford, B.C.


• 2 3/4 cups all-purpose flour

• 3/4 cup sugar

• 1 tsp baking powder

• 1 Tbsp ground nutmeg

• 1/2 orange (juice plus zest)

• 3 whole eggs

• 7 oz milk

• 1 tsp vanilla extract

• Vegetable oil for frying

• 1 cup granulated sugar, for dusting

• 3 Tbsp cinnamon, for dusting


Whisk together dry ingredients. Add orange juice and zest.

In a separate bowl, whisk together the eggs, milk and vanilla. Stir wet ingredients into dry ingredients, mixing with a wooden spoon until combined. 

Batter should be thick but spoonable. 

Pour oil into fryer. Heat fryer to 350˚F, drop batter into the hot oil, one tablespoon at a time, forming small balls that puff up as they fry. Fry for 2 minutes, gently turn each ball over with slotted spoon, and fry until golden brown on both sides, about 3 to 4 minutes.

Combine sugar and cinnamon in a bowl.

Remove the doughnuts from the oil and toss into the sugar mixture to coat.

Serve at room temperature or warm in the oven before serving. 

Makes 15 to 20 doughnuts. 

This recipe is from the January/February 2020 issue of YAM.