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Bofrot is a Ghanaian street food made from lightly sweetened yeast dough, deep-fried until golden and fluffy. Crispy on the outside and soft, airy, and slightly chewy on the inside, these dough balls are perfect for breakfast, tea time, parties, or as a snack. Enjoy them warm with tea, coffee, or on their own. The dough rises to a bubbly texture, and frying creates a golden exterior with a soft interior. A touch of nutmeg...
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Combine the flour, yeast, sugar, salt, and nutmeg in a large mixing bowl.
Add the vanilla extract, warm water, and warm milk. Mix until a thick, sticky dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm place for about 1 hour, or until the dough doubles in size and becomes bubbly.
Pour enough vegetable oil into a deep pan or pot and heat to about 170–180°C (340–355°F). Drop a small amount of dough into the oil—it should rise steadily to the surface without browning too quickly.
Using your hand or two spoons, scoop small portions of the dough and gently drop them into the hot oil.
Fry in batches, turning frequently until evenly golden brown on all sides, about 4–6 minutes per batch.
Transfer the cooked bofrot onto paper towels to drain excess oil.
Serve warm.
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The dough should be sticky; avoid adding too much flour.
Keep the oil at a steady temperature to prevent undercooking or burning.
Fry in small batches to avoid overcrowding the pan.
A touch of nutmeg gives bofrot its classic Ghanaian flavor.
Best enjoyed fresh on the day they are made.
Can I use active dry yeast instead of instant yeast?
Yes, but you will need to activate the yeast in warm water with sugar before adding it to the dough.
How do I know the oil is at the right temperature?
Drop a small amount of dough into the oil—it should rise steadily to the surface without browning too quickly.
Can I make bofrot ahead of time?
Bofrot is best enjoyed fresh, but you can store them in an airtight container for up to 2 days and reheat them in an oven or air fryer.
What can I serve with bofrot?
Serve them with hot tea, coffee, hot chocolate, fresh fruit juice, or ginger tea.
Can I freeze bofrot dough?
It’s not recommended to freeze the dough, as the texture may change. It’s better to prepare and fry them fresh.
