Let’s skip the preamble… Everyone knows the Nigerian doughnut is a tasty treat loved by kids and adults. Starting from the ingredients to the cooking method, preparation of doughnut in Nigeria comes with a lot of variations; which can be very confusing. We know that!
Guess what? You don’t have to get a headache anymore when you think about how to make Nigerian doughnut. If you want to make it at home (especially if you’re a newbie at baking), this simple doughnut recipe is guaranteed to make you look like a world-class caterer.
What are you waiting for? Here’s how to make doughnuts in Nigeria.
Nigerian Doughnut Recipe Ingredients
Below is a list of ingredients you’ll need for making Nigerian doughnuts:
- Flour – 250g
- Whole milk – 75ml
- Sugar – 25g
- Butter (Melted) – 100g
- Yeast – 2tsp
- Salt – 1/4tsp
- 1 egg (whisked)
- Vegetable oil for frying
Note: Keep in mind that you’ll also need to decorate your doughnuts after frying. For this doughnut recipe and method, the best decorative ingredients are melted butter and sugar.
However, if you’re looking to add a new twist, you can also cover your doughnuts with cinnamon, coloured candies, sugar icing, nuts, sprinkles, and coconuts.
How to make Nigerian doughnut
Step 1: In a small bowl, pour the sugar into the milk and mix with a spoon to dissolve
Step 2: In a medium-sized empty bowl, pour about two cups of Flour, Yeast, and Salt – Mix together. Make a well in the center and gently pour in the milk/sugar mixture and mix with a spatula. Rinse the milk bowl with about 1/2 a cup of water and add to the batter then mix gently to make a semi thick paste.
Step 3: Add the Melted butter and whisked egg into the batter and mix to incorporate
Step 4: Gently fold in the rest of the flour till you have a stretchy dough. Ditch the spatula, wash your hands, bring out the dough and place on a work surface – knead the dough with clean hands. if the dough feels sticky, add some flour and knead some more. The dough should have a non-sticky, stretchy feel like chewed gum.
Step 5: Once you’ve achieved the right feel, roll the dough into a ball with your hands and place in the bowl it was mixed in. Cover with a cloth and leave to stand for about 30 minutes
Step 6: By the time you open up the cloth, the dough would have risen and doubled in size. Take it out, and knead again.
Step 7: Flour the work surface and rolling pin then roll out the dough till it’s about 1/3 the height of your pinky finger (Last finger).
Step 8: With the large and smallest round cutters, cut the dough into the unique round shape. If you don’t have cutters, you could use a small round bowl and a plastic bottle cover as shown in the pictures.
Keep about two of the middle cut-outs; you’d need those later to test the oil. For jam doughnuts, you’d need just the larger cutter or bowl. Once you’ve cut the doughnuts, leave to rise in a warm place for about 30 minutes.
Step 9: In a deep fryer or small pot with depth, Heat the oil till hot. You can test if the oil is ready by dropping one of the small cut-outs into the hot oil. If it rises to the surface then it’s ready. Deep fry the doughnuts until it’s golden brown, making sure you don’t crowd the fryer.
Step 10: Remove from the fryer and drain on a paper towel.
Step 11: Sprinkle with sugar, Fill with jam or syrup (for jam doughnut), and dip in icing sugar and sprinkle with coloured candies and serve with a chilled or hot beverage.