Botokin (Togolese Doughnuts) is a traditional Togolese (from Togo) recipe for classic yeasted flour doughnut that takes two days to prepare and which is typically served as a snack. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Togolese Doughnuts (Botokin).
Many cultures have recipes for yeasted dough buns that are deep fried to cook and West Africa is no exception. The recipes and methods vary a little from country to contry, but presented here is the version from Togo.
The recipe takes two days to prepare from scratch, but typically a little of the sponge mixture (leavened dough) from one batch is taken to leaven the next batch which reduced preparation time to a single over-night leavening.
100g (1/2 cup) sugar
1 packet of active, dried, yeast
freshly-grated nutmeg, to taste
pinch of salt
oil for deep frying
The following day, sift over the flour and beat with a hand whisk or electric beater until the dough is liquid and homogenous. Season to taste with nutmeg and salt. Cover and set aside in a cool but not cold place to prove over night.
When ready to cook, heat oil to 180ºC (360ºF) in a deep fat fryer or deep pan. Shape the batter into small balls by hand and gently drop these into the hot oil (do not overcrowd). The balls will raise to the surface of the pan as they fry. Keep turning them so that they cook to an even, deep, golden brown.
Drain on kitchen paper and serve hot.
Many cultures have recipes for yeasted dough buns that are deep fried to cook and West Africa is no exception. The recipes and methods vary a little from country to contry, but presented here is the version from Togo.
The recipe takes two days to prepare from scratch, but typically a little of the sponge mixture (leavened dough) from one batch is taken to leaven the next batch which reduced preparation time to a single over-night leavening.
Botokin (Togolese Doughnuts) Recipe
Ingredients:
500g (1 lb) wheat flour100g (1/2 cup) sugar
1 packet of active, dried, yeast
freshly-grated nutmeg, to taste
pinch of salt
oil for deep frying
Method:
In a large bowl, mix together 1l water, the sugar and the yeast. Cover with a clean cloth and set aside to prove over night.The following day, sift over the flour and beat with a hand whisk or electric beater until the dough is liquid and homogenous. Season to taste with nutmeg and salt. Cover and set aside in a cool but not cold place to prove over night.
When ready to cook, heat oil to 180ºC (360ºF) in a deep fat fryer or deep pan. Shape the batter into small balls by hand and gently drop these into the hot oil (do not overcrowd). The balls will raise to the surface of the pan as they fry. Keep turning them so that they cook to an even, deep, golden brown.
Drain on kitchen paper and serve hot.
botokin, togo, snacks, frying, doughnuts, donuts, flour, yeast
snacks
Togo
Botokin (Togolese Doughnuts)
https://fabulousfusionfood.blogspot.com/2019/04/botokin-togolese-doughnuts-recipe.html
Botokin (Togolese Doughnuts). This is the classic Togolese (from West Africa) recipe for a fried snack of yeasted flour dough flavoured with nutmeg that is common street food.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqo7i9O9EQqFvVKllcMpmIH_5SaXOovVI6NGTBI1tfyDqu0YAqWjZvWxYEMcj1Kar2SIYhi0mrAR68V7rN0t3EFG-8jdfdd7HADzjzfBqWM9AEbwgBL3TkX4IqhCU0O0NQikZ5HgL5yY/s1600/botokin.png
2019-04-18
Yield: 8
Botokin (Togolese Doughnuts)
Chinese Five-spice Powder. This is the classic Chinese spice powder made from cinnamon, fennel seeds, Sichuan peppercorns, star anise and cloves that is an essential ingredient in many Chinese dishes. A pinch added to any sauce or stew will help lift the flavour.
prep time: 2 days
cook time: 20 mins
total time: 2 days 20 mins
Ingredients:
- 500g (1 lb) wheat flour
- 100g (1/2 cup) sugar
- 1 packet of active, dried, yeast
- freshly-grated nutmeg, to taste
- pinch of salt
- oil for deep frying
Method:
- In a large bowl, mix together 1l water, the sugar and the yeast. Cover with a clean cloth and set aside to prove over night.
- The following day, sift over the flour and beat with a hand whisk or electric beater until the dough is liquid and homogenous. Season to taste with nutmeg and salt. Cover and set aside in a cool but not cold place to prove over night.
- When ready to cook, heat oil to 180ºC (360ºF) in a deep fat fryer or deep pan. Shape the batter into small balls by hand and gently drop these into the hot oil (do not overcrowd). The balls will raise to the surface of the pan as they fry. Keep turning them so that they cook to an even, deep, golden brown.
- Drain on kitchen paper and serve hot.
© Dyfed Lloyd Evans
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