Sure, it takes time and forethought into making classic doughnuts , and if you are pressed for time . You just don’t want to go through that process. Rest assured these may just qualify as the ultimate convenient doughnut -you can still get your doughnut fix , in less than 15 minutes. Assuming you are just like me and can’t wait …. you eat while you are cooking. Well if you don’t , trust me ,you will with these crunchy, pillowy treats.
In America ,these doughnuts are call drop doughnuts and is classified as a breakfast food. In some parts of Africa it is referred to as doughnuts , but when you are in the U.S , you have to be specific about it’s name – African doughnuts.
These african doughnuts was introduced to Africa by European setters along with a variety of sumptuous desserts, snacks. They taste great- crunchy on the outside pillowy soft on the inside with a hint of nutmeg and orange .In Africa, they are party food , although they are now being sold on every street corner throughout various parts of the continent in one disguise or another.
After frying the doughnuts you can toss them in cinnamon sugar, if desire or just sprinkle powder sugar. Personally , I feel it taste just fine without the additional sugar.
Watch How To Make It
[adthrive-in-post-video-player video-id=”R7hXlaph” upload-date=”2019-09-07T22:06:36.000Z” name=”African Drop Doughnut” description=”African Doughnut (Drop Doughnut) – a 15-minute African Doughnut recipe that is crunchy on the outside and pillowy soft on the inside. Packed with flavor bite-sized treats! “]
African Doughnut (Drop Doughnut)
Ingredients
- 2 1/4 cups (312.5 grams ) All-purpose flour
- 2 teaspoon baking powder
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon grated orange
- 1 teaspoon grated nutmeg
- 1/2 cup milk , whole or 2%
- 3 large eggs
- 2 teaspoon vanilla
- 1/4 cup (115 g) melted butter or vegetable oil
- oil for deep frying
Instructions
- In a medium bowl mix all the dry ingredients, flour baking powder, salt, sugar, grated orange, and nutmeg.
- Stir in the milk, eggs, vanilla, and oil, mix well until everything has been fully incorporated. The batter should be smooth, thick, and spoonable.
- In a large saucepan, pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees.
- I use my hands to scoop up the batter, you can do the same or use 2 spoons - one to scoop up the batter, and another spoon or spatula to drop it in the oil- in the shape of a ball. Do not overcrowd the pan. Do so in batches.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
Tips & Notes:
- If the mixture is too thick add one to two tablespoons of milk.
Nutrition Information:
Yaawoh says
Can I use milk powder with water instead
ImmaculateBites says
You sure can.
Lacey says
Thank you for the recipe.. it’s amazing.l just wanted ask if you want to do more doughnuts like 100, what are the measurements?
Lucia says
Wow the recipe for donut is great,pls i wish to ask if the mixture is solft like the mixture of puff puff
ImmaculateBites says
Yes it is.
Ebony says
How do I store these to remain soft and for how long
ImmaculateBites says
It’s best the day of the event. IF you must freeze then reheat in the oven(300 degrees F) until heated through .
Larissa says
You are the best.
Have tried it twice now and the whole family loves it. I used caster sugar and was beautiful
Bee says
I tried this last week for my Little sister’s birthday party and it was Wow! I had to make another batch even after the birthday. I love this melt in the mouth feeling it has. I can always count on your recipe to be just perfect!
imma africanbites says
Glad it turned out great for you, Bee! And thank you for taking the time to share your feedback. 🙂
Brownita says
This recipe is wooow. I tried it and everything came out as shown in the pictures. So simple and yummy.
Thanks
ImmaculateBites says
Awesome! Thanks for the feedback!
Chichi says
Thanks for the recipe Imma,mine was close to perfect .Am just wondering why few that I made had fresh batter inside (not done),did I miss something?
ImmaculateBites says
Yes, the heat was too high and it cooked quickly.Next time reduce the heat and cook a little longer.
Vera says
Happy new yr in advance Immaculate. I am here again because i scored 10/10 on how to make Cameroon doughnuts. Thank you for a free cook book especially from Cameroon. Today, i am a better cook thanks to your guidelines. God bless you 100000000000times sweety.
Vera says
Happy new yr in advance Immaculate. I want to thank you so much for making me a better cook. Your blog has become my daily cook book lol. From roasting tilapia, chicken and Cameroon doughnuts. Thank you and thank you again. May God bless everything you lay your hands on. May everything you wish for come through in 2018, Amen.
I love you Imma.
ImmaculateBites says
Vera you are TOO sweet girl! Am so glad to hear the recipes are working out for you. Wishing to all the best of 2018.
Chileshe says
Made these for breakfast,YUMMY!!! Some were stubborn during the frying, other than that,easy recipe. Thanks!
ImmaculateBites says
So pleased to hear ! Thanks for the feedback!
Lori D. says
Love the recipe! I was craving a dessert and these were quick to whip up.
I did, however, add 1/4 cup more milk and put the batter into my pancake batter dispenser. I have one that will give you the hole in the middle if the batter is thin enough to go through but thick enough to hold its form. Thanks again. I now have a new favorite here in Canada.
ImmaculateBites says
Awesome Tip! Am definitely going to test this out next time I make them . Thank you so much!!!
rosa says
Hi. This was a lifesaver. Had to make doughnuts for a party. Made 10X the basic quantity and it turned out perfect, no cha.nges made. Thanks a mil
ImmaculateBites says
My pleasure! Thanks for the feedback!!!
Tina says
Hi Imma thanks for the recipe. Pls how can u make the doughnuts to remain moist and soft in the inside after a day or two? Help!
ImmaculateBites says
You would have to probably play with the recipe by adding one more egg.
Bebs says
Hi imma, thanks for this wonderful recipe. I have tried a couple but didn’t succeed. I just tried yours now it tastes good but gets wrinkles as it gets colder.
Don’t know what is happening or where I went wrong.
When I first mixed it, I realized it was a bit strong so i added some milk.
ImmaculateBites says
Thanks Bebs! This is what I would suggest .Double check your measurements . Or use 1/4 cup less . And see how it goes.
Bebs says
Wow wow wow, Imma guess what, I did it !!!
I was very strict with my measurements this time around and it came out perfect. My husband can’t stop telling me how tasteful it is. Thanks a million.
My problem now is how to make the doughnut smooth,Since the mixture is kinda soft,I tried using my hands but the shape wasn’t good.
Hilda says
plse dear can u enlighten me on the size of the cup. because most of the ingredients u always cup. am so confused because am just still learning
ImmaculateBites says
Hilda! A cup is standard measuring cup which equals about 120grams of flour .
MargieMfon says
Can I bake it intead of frying
ImmaculateBites says
I have never tried baking it . So cannot not give you a definitive answer. It will definitely not have the same texture as the fried one.