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)
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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:
Diana says
Thank you for this, this is the first time I’m seeing something that looks like puff puff but it doesn’t have yeast. But I want to know, what makes this different from Nigerian buns?
ImmaculateBites says
Not much difference. I would say it is the same thing
Patrick says
Hi. Can i make the batter and fry it later?
ImmaculateBites says
How long do you plan on storing it ?
Felicity says
Hello, could you please tell me what kind of oil you use or which do you personally recommend. I’m in the UK, thank you. They look divine!
ImmaculateBites says
I use vegetable oil or canola oil
Eurdycie says
I just made these & I used 2 spoons. They turned out perfect, great snack after dinner.
ImmaculateBites says
Thanks for the feedback.
Janet says
This recipe is awesome! We reduced the sugar as we were having it with icecream topping.
ImmaculateBites says
Oh BOY! You have me wanting to make this with ice cream .
Bev says
Is it possible to bake this recipe instead of frying.
Thanks.
ImmaculateBites says
I have tried – the consistency is not the same .
Dany says
Buone queste frittelle !
Le farò tra qualche giorno !
Ciao
ImmaculateBites says
Do let me know how it works out.
Ciao
Patlisa says
Please can I exclude the baking powder
ImmaculateBites says
No you can’t . You need the baking powder to make the dough light and fluffy.
Dam says
I love your recipe,it was tasty,and extra sort,even if i did not add zest
Ayuk says
Please for how long and in what conditions can these donuts be stored
ImmaculateBites says
These doughnuts are best eaten the same day. Or freeze and reheat in the oven.
Dam says
Pls, how can I make ring doughnut,I love your puff puff recipe,my sister loves it too
ImmaculateBites says
Have you checked out his doughnut recipe here https://www.africanbites.com/krispy-kreme-doughnut-recipecopy-cat/ ?
Nanwal says
Please ma after mic the whole ingredients do I fry immediately or I am let the batter rest for sometime b4 frying?
ImmaculateBites says
fry immediately.No need to wait.
Abutujoy says
Can I use a hand mixer if I am mixing a large quantity?
ImmaculateBites says
Hi Abutujoy. Yes, you can!
Ivy K says
Hello!
I’m so happy I found this page and learned the history of these African doughnuts!
When I was a child, I became really close friends with my neighbors. They’re from South Africa. I looked forward to weekends when their mom would make these addictive delicious doughnuts and offer me a bunch!
Brings back memories! I can’t wait to try these, I am so grateful ♡ Thank you!
ImmaculateBites says
Hello Ivy!! Welcome to my blog!! I am so thrilled to have you here. I am glad this recipe took you down memory lane. Can’t wait for you to try these out 🙂
Tania says
Tried this recipe today! So good and easy to make! I didn’t have orange so I used lemon zest. I need to work on the shape- but that’s on me!
ImmaculateBites says
Hello Tania. Lol, don’t worry, it usually takes a couple of tries to get the shape right. Glad you loved it though.
Naa says
Mine soaks up too much oil during frying. Any advice on how to go about my frying?
ImmaculateBites says
Hi Naa! Sorry you are having trouble with your doughnuts. Next time, make sure your oil is hot enough, about 375 F and do not overcrowd your pan when frying. Also when taking out your doughnut, make sure to use a perforated spoon. Shake out the excess oil and place your doughnuts on a paper napkin to absorb any more oil. Hope this helps!
Bola says
Hello,
I have tried this recipe today, and I am very pleased with the result. Thanks for sharing
ImmaculateBites says
Awesome!! Thanks for letting me know, Bola!
MOA says
Thanks alot, I will try it .
ImmaculateBites says
Great!
Dam says
I don’t have orange ,or lemon zest,what should I use
ImmaculateBites says
Don’t stress! Leave it out completely.