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.


• 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.