-The perfect Dry doughnut recipe _ Ndudu by Fafa.

Hello again and welcome to Ndudu Bayi Fafa. My name is Fafa Gilbert and welcome to my creative African cooking channel Ndudu Bayi Fafa. Today on the menu I do have something rather exciting. I have the classic Guinean doughnut recipe and it's the dry version. Doughnuts are quite popular in Ghana especially at breakfast where one would enjoy it with some cocoa. Now you would find the cocoa recipe in one of my previous videos. Now we also refer to the doughnut as Toubère, Beaufloat, Beaufrot. Nigerians also refer to as Puff Puff. Francophone African states actually refer to as Beignet. So it's popular in most West African states. There are two versions of the Beaufloat, Beaufrot, Toubère doughnuts. We have the wet version which is what you can see here and you can find the recipe for the wet version in one of my previous videos. But today I'm actually going to be making the dry version. So now let's start cooking. To start off we do have our grated nutmeg, plain flour, salt, sugar, natural yogurt instead of milk but I'll explain later and our yeast. I've also got some warm water which I'll be using in binding this together. Now I'll be transferring all my ingredients into the mixer but I'll start off by adding my salt first. So I've got the salt and a little bit of the nutmeg and some flour that goes in first and then the flour goes on top and then the sugar and the yeast. The reason is if your yeast comes into contact with your salt it will not actually allow your dough to rise. So it's best to separate it but then once it's mixed and you add the warm water it's fine. Now I've chosen to actually use yogurt because I think it actually makes the dough softer which I do like and it also allows the dough to rise quicker as well. I've tried and tested this recipe a few times and I'm happier using yogurt than to milk. You can use the milk if you wish but I find that when you are frying the dough, the dough actually tends to burn quicker than when you actually use this process of adding a tablespoon full of yogurt and then some water and melted butter. Now I'm adding the water gently because I just don't want my dough to be too wet so I'm adding all the wet ingredients. I've melted my butter and I'm adding the melted butter now. So yet again I'm just mixing everything just gently and whilst I'm looking at this I know I do need some more water. So I'm increasing the speed a little bit and now I'm going to introduce some more water to this but please note that you add in the water gently. You need to watch what you're doing and just when you see that it's and the dough is combined like it's well combined you know that's enough. So allow it a little bit of water and then just allow it to spin and immediately starts coming off the edges. You do know your dough is perfect. Now you can read your newspaper or you can just watch this spin. I think the newspaper sounds better doesn't it? Whisk your dough for about eight to ten minutes until it's stretchy, silky and smooth. Then you know your dough is just perfect. It's ready for us to rumble. Now if you're actually using your hand in mixing this, use a mixing bowl so you mix everything to form the dough and then on a surface you place the dough and using your palm you add the pressure and pull it away from you. So that's how you activate the gluten in the dough. Now that you've achieved the perfect texture for your dough, oil your pan. This would allow the dough not to stick to your pan when it does rise. So once you've oiled it, I've just used a little bit of vegetable oil or you can use some butter, not a problem. Place your dough back into the bowl and now I'm going to cover it with a cling film. If you don't have access to cling film, wet a napkin in warm water and cover the dough with your wet napkin as well. Now you need to place your dough in a warm place for it to rise. Now there's a trick that I use because this is how I actually get my dough to rise within about 35 minutes. So I actually heat up my oven and then I switch the oven off and I place the dough in front of it and that residual heat actually activates the yeast and the yogurt and allows my dough to rise quicker. As you can see my dough is now risen and doubled up in size. Now if it's sunny outside you can place the dough outside as well, not a problem. Now my dough is ready for me to shape into my little balls. Transfer your dough to a flat surface and roll it into a baguette shape. I like to roll it this way a because I would like to cut it into even sizes and which means that when I do fry it cooks evenly as well and so this is the easiest way that I find and you can see how beautiful and stretchy this dough is. Rolling and rolling, rolling hey, rolling. Once you've achieved that perfect shape now using a sharp knife cut your dough into the same sizes as you can see here. Now separate your dough and if it is a little bit sticky just sprinkle with a little bit of flour and keep separating it until you have your individual sizes. Now use your palm to roll the dough into your perfect ball. Now if you're having any difficulty in having a smooth ball use your fingers to actually manipulate the dough and once you form that ball, smoothing the edges of it by rolling it in your palm and you have that perfect ball there. So repeat the process so you've actually done that to the um balls to the dough balls okay okay no to the dough balls yes yes. At this stage I was lazy instead of me getting like a baking tray which is a perfect heat conductor um I decided to actually you know um just use my surface forgetting that the surface was cold and you know even though the heat was coming at the top it would just take forever for this to rise. Anyway I just went ahead and used my cling film oiled it to make sure that it didn't stick um and I covered this um for about 25 minutes and I realized nothing was actually happening considering I had the yeast and I had the yogurt tea and stuff so of course I had to transfer it to my slate and put it outside and I do make mistakes sometimes but I learn from it quickly and stop being lazy. So anyway it's time to fry so in a wok I've actually placed two liters of vegetable oil in and I'm actually warming this up so this is on the medium heat and I place on the medium heat for about five minutes so it's the perfect temperature for me to now fry. Now I'm not going to increase this heat I'm going to leave it this way because immediately you increase it it's just going to burn and the insides of the donuts are not going to cook so the heat that you start with you maintain it if it's too high you're just burning everything so the medium heat for five minutes and then you add your donuts it's perfect. Now you're going to be frying this till it's brown now this is where you would um find the advantage of using the yogurt because if I had actually used the mill um immediately you would notice that it will start browning but with this it's taking a while to brown which means that it's cooking perfectly inside as well so now using um I'm just using my wooden skewer here I'm just turning and encouraging it because one thing about donuts is becomes fluffy becomes lighter and then it means the one side would end up cooking more than the other so you need to keep turning and turning for an even cook so once you actually have that golden brown color all around it this shouldn't take more than six minutes your donut is ready and you know what I don't even want to have this with anything else when it's just hot like this I just want to eat it like that just like that. Now I can see the first donut I place in it's actually cooked perfectly and look it's that even color now because I've actually also used the yogurt and because it's allowed it to rise as well it enables it to rise it has this lovely cracks on the surface but it's all crunchy trust me you bite into it and it's just like you know you can toss your donuts in sugar and do as much but I tend to use less sugar because I don't want it that sweet but if you do want it that sweet you can increase the amount of sugar but if you do increase the amount of sugar you also need to increase the amount of yeast that you do use um so yeah I think there's um so yeah okay now I've decided to actually add an uncooked one in the middle because it was the last one I forgot about it and I like the way they've all just made space for you know the uncooked one it's like yeah there you go we're waiting for you not really but you know just do your own thing but yeah you can see this is just perfect it's round this is not any other food this is a doodoo and kassa I'm a little bit clumsy I'm not good at this using a slotted spoon scoop the donuts once it's evenly brown and place it in a sieve over a bowl this will drain any excess oil alternatively you can actually scoop it and place it on a kitchen towel to absorb the excess oil now leave that to cool for about a minute and your donut is ready I hope you have enjoyed this recipe you can find the full transcript of this recipe on my blog in doodoobyfafa.blogspot.com and if you're happy with what you've seen do not forget to click that subscribe button like the video share if you can with your family and friends that appreciate it I'm also available on Facebook Twitter and on Instagram as in doodoobyfafa do not forget to follow me there as well find more inspiring recipes on my other blog fafagilbert.com it's been a pleasure again and I hope you are inspired to try the recipe until next time thank you for joining me