The Nigerian Doughnut/Donut is basically the Old fashioned Yeast raised kind of Doughnut and it is often fried not baked. Raised doughnuts have Yeast as their primary leaving agent.
Some call it Doughnut while others call it donut. Whatever you choose to call it, this delicious treats needs little to no introduction.
They are popular everywhere in the world with different names. They are fun to make and it’s also a great way to spend time with your kids in the kitchen.
This is not your everyday doughnut recipe. It is a beginner friendly recipe. It is very simple and straightforward recipe. In this recipe, I have skipped the first stage which is the sponge making.
In this recipe, I have skipped the first stage which is the sponge making. However, if you follow the listed steps in details you will get an amazing hot and fresh Doughnut.
When you make a recipe in a large batch with the hope of storing some in the fridge but everything disappears in few minutes. Then be rest assured that the recipe is a hit!
Can you see how soft this doughnut looks? It is very important not to be tempted to add extra flour while kneading. Otherwise, you will end up with fried bread instead of doughnuts.
You may end up not using the all the flour but you are definitely not going to need more. Keep it in mind that the softer the dough the better the outcome of the doughnut.
Wondering what these are? They are not Puff puff. They are doughnut holes, my kids love them so I leave it for them.
Notes on how to make the Nigerian Doughnut/Donut
- First of all, I have to sound this warning: Whenever you are deep frying please take caution. Never leave your Oil on the stovetop unattended to.
- In order to get the best out of your Yeast Doughnuts make sure you use the least possible flour as you can when kneading because the quality of your dough has a lot to do with the quality of your doughnuts so it’s good to maintain a roll-able soft and moist Dough.
- Make sure your yeast is active. A dead yeast will ruin the doughnut. If you are not sure, simply proof it by dissolving the Yeast and sugar in warm water or warm Milk and wait for 5 to 10 minutes) if the Yeast is active it should foam. If otherwise just discard it and don’t use it at all.
- When done with the Doughnuts. Fill with Jam or Jelly, roll in Granulated or icing sugar (Caster Sugar), or eat as is.
- For best result, all your ingredients must be at room temperature.
How to make Nigerian Doughnut
The Nigerian Doughnut is basically the Old fashioned Yeast raised kind of Doughnut and it is often fried not baked. Raised doughnuts have Yeast as their primary leaving agent.
- Prep Time: 1 hour, 50 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 5 minutes
- 3 cups all purpose flour (Plus 1/2 cup for kneading)
- 1/3 cup Sugar
- 3/4 cup Milk
- 1 Tsp Nutmeg (optional)
- 11/2 Tbsp Yeast (2 packages)
- 2 Eggs
- 4 Tablespoons melted Butter
- pinch of salt if you are not using salted butter
- Oil for frying
- Jam or jelly for filling(optional)
- Sift 2 Cups of flour in a large Bowl and reserve 1 to cup for later use.
- Combine the yeast, sugar, Nutmeg and the 2 cups of flour. Mix together.
- Create a well at the center and add the warm Milk, melted Butter, and Eggs. Mix everything together until a very wet dough (more of a thick batter) is formed.
- Work the reserved 1 cup of flour into the dough a little bit at a time until a soft dough is formed.
- Transfer the dough to a floured work surface and knead for about 5 minutes but don’t add too much flour while kneading (refer to above explanation). The resulting dough should be soft and moist but not sticky.
- Place the dough in a large greased bowl and grease the surface of the dough as well to prevent it from drying out. Then leave to rise for 1hr or till almost tripled in size.
- After it’s well risen, punch down the dough to remove the trapped air and transfer it to the work surface. Roll it out and cut out the Doughnut circles and the holes if you choose to have holes in them.
- cover it up again and leave to rise for about 10 to 20 minutes or till it’s almost doubled in size.
- Fry in a preheated Oil of about 375 degrees Fahrenheit till golden brown turning halfway between.
- Fill or Coat the Doughnuts with whatever suits your taste. Enjoy!
- Serving Size: 15
- Calories: 164
Other Nigerian snacks you may want to try out.