GHANIAN DEEP FRIED BREAD BALLS; BOFROT/ GHANA PUFF PUFF
Bofrot is a popular morning snack in West Africa usually served with porridge (koko or cornmeal pap). They are very tasty and fulfilling, 3-4 of these brown balls and your breakfast is done and dusted! It is similar to a doughnut but without a hole!
Bofrot (Ghanian deep fried yeast leaven bread buns) is similar to Nigerian deep fried sweet dough (Puff puff). The difference between the two is that (the dry version) Bofrot is cooked usually from a 'solid' yeasted bread dough (hence turns out to be more of a break-like puff-puff) while puff puff is from a wet bread dough. The dry boflot therefore has a more 'solid' chewy center compared to the wet boflot puff puff. Below is our simple and easy method to making these famous Ghana fried bread.
SERVINGS: 12-14 Balls
More information & tips
1) Optional ingredients that can make the dough more 'nutritious', you could add an egg and substitue the water with milk.
2) To store, let the balls cool completely then store tightly covered in a plastic container or tied in a sandwich bag. Will keep for about 3-4 days.
3) To create variations and spice things up, I sometime add 1-2 maggi seasoning stock cubes into the dough. This is a personal preference.
4) I personally also slightly wet my hands to pick the individual bun ball when lowering them into the hot oil - this will help it not stick to your hands as well as giving it a final shaping if necessary. Personally, I have also noticed that slightly wetting the exterior makes the surface of the bofrot cruncher after cooking. However, be careful as oil might splatter is a lot of water is present!