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.
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.
How To Prepare Nigerian Doughnut At Home
- 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
Mixing doughnut batter
- In a bowl, mix the liquid ingredients; sugar, milk and warm water
- 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.
- 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.
- 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