doughnut

How To Prepare Doughnut In The Nigerian Way

There are quite a number of ways by which doughnut can be prepared. Various countries with various styles, various chefs with various styles. In Nigeria, there are quite a number of methods among which this post describes one. In the making of doughnut however, some ingredients are necessary; Flour, Baker’s yeast, milk, Melted margarine, sugar, egg,  salt and warm water.

Doughnut ingredients

The flour is the primary ingredient upon which the whole process rests, the yeast is the ingredient that raises the dough, makes it fluffy and puffy. the margarine and milk makes it moist, these as well as sugar makes it tasty and yummy. The warm water serves the purpose of activating the yeast.

To get the best of the recipe, kindly use standard measuring cups and spoons. Albeit, if you are substituting, a tin of evaporated milk is equivalent to 3/4 of a measuring cup. It’s not upto a cup.

doughnut

How To Prepare Nigerian Doughnut At Home

Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Side Dish
Servings 8 doughnuts

Ingredients
  

  • 2 cups (250g) Flour
  • 2 tsp. tsp. Bakers yeast
  • 3/4 cup (1 tin) Evaporated Milk Or powdered milk dissolved in 3/4cup of water. Preferably, warm water
  • 2 Tbsp. Butter/margarine Melted
  • 1/2 cup (120g) Sugar
  • 1 egg whisked
  • 1/4 tsp salt
  • 4 cups Groundnut Oil for deep frying
  • 1/4 cup warm water

Instructions
 

Mixing doughnut batter

  • In a bowl, mix the liquid ingredients; sugar, milk and warm water
    Steps in mixing doughnut batter
  • In another bowl, pour 1 cup of flour, the yeast and salt. Make a well in the middle of the dry mix and pour the the liquid mixture.
  • Mix till well incorporated.
  • Whisk egg in a small container and carefully add to the batter(be careful not to allow egg shells that are settled at the bottom of the whisked egg fall into the batter) .
  • Also, add the melted butter.
  • Mix well then, add the remaining portion of the flour, mix again until you achieve a stretchy but not sticky dough. If sticky, add a little more flour till you get
  • Knead the dough, roll into a ball and keep in the mixing bowl. Cover with a cloth or nylon for about 30minutes till the dough has doubled in size.

Cutting dough into circles

  • After it has doubled in size, knead dough again and roll with a rolling pin on a board. Ensure to flour the surface before rolling to prevent the dough from sticking to the board/surface.
    Steps in cutting dough into circles
  • Once the dough has been rolled out to a thickness of half an inch, using two sizes of cookie cutters or substitutes (e.g a jar cover and the cover of a mineral drink) like mine, cut the dough into big circles using the big cutter and make a smaller hole in each circle using the smallest cutter.
  • Cover the dough circles to double in size again for about 10 to 15 minutes. While you wait, set the oil on a cooker. You can use a deep fryer, pot or a not too shallow frying pot that can hold enough oil to deep fry.

Frying the dough

  • Test the hotness of the oil using the small balls. The balls should float on the surface immediately if the oil is not enough.
    frying the doughnuts
  • Once the dough circles and oil are set, fry till golden brown. Fry few doughs at a time not crowding the fryer because the doughs will still rise.
  • Once done, serve do(ugh)nut with ice cream and enjoy 😊

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16 comments

  1. I tried this recipe, it’s okay. But it gives a very sticky dough. I don’t know if it’s because I used powered milk diluted in water, instead of evaporated milk. And also you didn’t indicate the quantity of warm water to be used

    • Hi Maeva, I’m very sorry you got a sticky dough. You’re supposed to use 3/4 cup of water, maximum of a cup for the purpose of mixing the powdered milk and activating the yeast. I’m sorry I didn’t state that clearly. So, what did you do to the dough?

  2. The time I used melted magazine it scattered inside the oil

  3. Pls how come ur 1/2cup is 120g when 2,cups is 250g

    • It’s possible you heaped your cups. When measuring, except when stated otherwise, use levelled cup measurements rather than heaps

  4. Sugar is heavier than flour, so a cup of flour will weigh less than the same cup of sugar. In some cases depending on the type of sugar and flour, sugar weighs double of flour.

  5. My dough never rose. Tried it twice

    • Hi Mayowa,

      I am sorry you had to go through so much stress. If your dough isn’t rising there is a chance there is something wrong with your yeast supply. Make sure the yeast you are using is fresh, hasn’t been sitting for years in the back of your cupboard and doesn’t have an odd smell.

      Also, please see the video on youtube for better explanation.

      Thank you for leaving a feedback.

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