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Eric Adjepong - Bofrot “Puff Puff”

Home and Family 9020 Final Photo Assets
“Top Chef” star Eric Adjepong is showing us how to make delicious West African deep-fried donuts.
Bofrot “Puff Puff”
Course:
Dessert
Cuisine:
Ghanian
Yield:
7-10
INGREDIENTS:

BOFROT “PUFF PUFF”:

  • Milk – 1 oz
  • eggs – 3
  • sugar – 3.5 oz
  • ricotta – 8 oz
  • flour – 8 oz
  • Baking powder – 2 tsp
  • yeast – 2 tsp
  • Nutmeg – 1 tsp
  • cinnamon – 1 tsp
  • vanilla bean – 1 each
  • vegetable oil - 2 cups

BOFROT “PUFF PUFF” EQUIPMENT:

  • Mixing bowl
  • Ice cream scoop (small scoop preferable) pan spray
  • Paper towel
  • Deep fryer/ medium size pot (for frying)

CRÈME ANGLAISE:

  • Whole milk - 1 cup
  • whipping cream - 1 cup
  • sugar - 1/2 cup, divided
  • Vanilla bean - 1/4 split lengthwise or vanilla extract - 2 tsp
  • egg yolks - 4 large

CRÈME ANGLAISE EQUIPMENT:

  • Medium saucepan whisk
  • Mixing bowl

BOFROT “PUFF PUFF” DIRECTIONS:

  1. Warm milk slightly. Add yeast to the milk and a little sugar. Allow to foam up.
  2. Combine all ingredients.
  3. Proof for 1 hour.
  4. Fry in oil until golden brown @350f
  5. Coat in cinnamon sugar.

*if bofrot isn’t finished cooking though, finish in an oven preheated to 350f* degrees.

CRÈME ANGLAISE DIRECTIONS:

Yield: 2 Cups

In a heavy medium saucepan over medium-high heat add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean.

Bring mixture to boil.

Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl.

Gradually whisk in hot milk mixture.

Return mixture to the same saucepan.

Stir over medium-low heat until custard thickens and leaves a path on the back of the spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil).

Cover and chill until cold, about 3 hours.

Strain into medium pitcher.

DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.

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