How to make it
7 steps. Take it one step at a time.
Combine the flour, sugar, yeast, salt, and ground nutmeg
In a large mixing bowl, combine the flour, sugar, yeast, salt, and ground nutmeg. Mix well to ensure the yeast is evenly distributed.
Gradually add the warm water
Gradually add the warm water to the dry ingredients. Mix with your hand or a sturdy spoon until a smooth, thick batter is formed. The consistency should be elastic.
Cover the bowl with a clean kitchen towel or plastic wrap
Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter rise in a warm, draft-free area for about 60 minutes, or until it has doubled in size.
1 hrHeat the vegetable oil
Heat the vegetable oil in a deep pot to 350°F (177°C). To test if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface immediately.
Using your hand or two spoons, scoop a small amount of dough and drop it
Using your hand or two spoons, scoop a small amount of dough and drop it into the oil to form a ball. Do not overcrowd the pot.
Fry the dough balls, turning them occasionally
Fry the dough balls, turning them occasionally, until they are golden brown on all sides. This should take about 3-5 minutes per batch.
5 minRemove the bofrot
Remove the bofrot with a slotted spoon and place them on paper towels to drain excess oil. Serve warm.
A little kitchen wisdom
Ensure the water is warm, not hot, to avoid killing the yeast. The dough should be thick enough to drop from a spoon but thin enough to rise properly.
