Nigerian Doughnuts are simply Nigerian style Doughnuts. For me, nothing beats home-made Doughnuts, they are simply delicious and rewarding, well, for the hard work and effort put into them. This recipe is pretty simple and all you need is just one trial and you’ll never have to refer back to the Blog on your next try. I really shouldn’t call them Nigerian doughnuts as they aren’t different from the Doughnuts you get from shops abroad, but hey, who is asking questions?
This recipe makes 7-8 Doughnuts.
250g Plain Flour
55 -60g Granulated Sugar
7g Active Dry Yeast
1/4 Teaspoon Nutmeg (Optional)
70ml Warm Milk
50ml warm water
20g Room Temperature Butter
Pinch Of Salt
Firstly, pour the Yeast into a large bowl. Then add the Milk, Water and Sugar and Nutmeg. Mix lightly, then add the Salt. Mix till sugar is well dissolved. Then add the Egg, mix thoroughly…
Now, sift the Flour into the mixture. Please be sure to sift the Flour so you don’t end up with an unmanageable dough.
Mix and knead till you get a firm and smooth batter, this should take 5-6 minutes….
When the batter is formed, add the Butter. Knead thoroughly till you get a very soft and elastic dough. The dough should be smooth and shouldn’t stick to your fingers at this point. If it’s sticky, add little flour and knead. Kneading should take 4-5 minutes…
After kneading, place the dough in an oiled bowl, cover and place in a warm place to proof.
You may have problems getting your dough to proof, if this is the case, place the bowl containing the dough in your oven, then place a couple of cups of hot water underneath/ on a lower rack. The heat from the hot water will help with the fermentation.
Leave to proof for an hour or until it doubles in size…
When it’s doubled in size, take the dough out and place on a floured surface. Press down the dough a few times to remove excess air. Then fold into a round shape again and place back into the oiled bowl and into cool place to proof for another 20 minutes…
After 20 minutes, roll out the dough. The Dough should be at least half an inch thick. Then using a Dough cutter or any doughnut size round object, cut out round doughnut shapes. Then using a smaller round object, cut out the Doughnut holes…
You can re-roll and cut the excess dough. Just remove the excess, knead very lightly and roll, then cut into shapes….
Gently lift the cut Doughnuts from the surface and arranged on a floured baking tray.
Be sure to flour the surface or you’ll have problems lifting the dough from the tray later.
Cover with a kitchen towel, put back in a cool place to proof again until it doubles in size. Mine isn’t exactly double, my patience wore thin. You can leave yours for longer, the longer the better. not too long dough, just until it doubles in size…
Now, pour Vegetable oil into a fairly big pot, the oil should be at least 3 inches deep. Heat up to 375 degrees. Please make sure your oil isn’t too hot, otherwise the Doughnuts will burn before they have a chance to cook.
Sisi’s Oil Test Tip: Drop a Doughnut hole in the oil, if it starts to cook immediately, then it’s hot enough. If it browns immediately, then it’s too hot. If it sinks and doesn’t cook within 10 seconds, then it’s too cold.
IMPORTANT!!! DO NOT FRY YOUR DOUGHNUTS IMMEDIATELY AFTER PROOFING: The Dough would be too wet and would be an absolute mess. Leave out to dry for at least 10 minutes before frying…
Using a flat spatula, gently lift the Doughnuts from the tray, shake off excess flour, and drop into the hot oil. Fry on each size for 40-50 seconds or until golden brown.
Remember to turn them over…
Do not fry too many at once or the temperature of the oil will drop; causing the doughnuts to soak in too much oil. Make sure you leave the oil to reheat again between batches.
Place fried Doughnuts on a rack to cool…
If you want Sugar Doughnuts, immerse the Doughnuts in granulated sugar. You can also add Cinnamon powder to the Sugar for added flavour….
Yummy Nigerian Doughnuts….
Gorgeousness all around….