African Doughnut: How To Make The African DoughNut | Chef Lola’s Kitchen

African Doughnut: How To Make The African DoughNut | Chef Lola’s Kitchen

today I’m going to be
making the Nigerian doughnut and I’m going to be making the basic
old-fashioned yeast raised doughnut which is basically the type of doughnut we eat in Nigeria and so for this recipe and going to start by sitfing some all
purpose flour inside the bowl and I’m going to reserve part of this flour for later use and to that i’m going to add some yeast and some sugar now give this a mix and make a well at the center and to the well I’m going to add some warm milk and some melted butter at room temperature and crack in two eggs as well now use your hands to mix this deal
together until a soft and sticky dough is formed then gradually had the rest of the flour to the dough in bits and knead these until all the flowers has been exhausted now place the dough on a flowered work surface and knead the dough until it is no longer
sticky but be very mindful of the quantity of flour you use while kneading because we still want to keep the dough as soft as
possible once you are done kneading place the dough inside the greased bowl
and toss it around to coat the dough so that the dough does not form a crust now cover
this with a plastic wrap and leave it to rise for about one to one and a half
hours or until the dough is doubled or almost tripled in size now the dough is well
reasoned and I’m just going to punch down the dough to remove all the
trapped air now transfer the dough to a floured work surface again and roll it out into about a thickness of half of an inch then use a doughnut cutter or any circular object around the house to cut out the doughnut circle and the doughnut holes and now i’m going to be cutting out some more doughnuts but this time around i’m not going to cut our the hole because I’m
going to fill this with some jam later on so after cutting out all this doughnuts,
I’m with the cover this up and leave it to rise again for about 15 to 20 minutes
before frying them and this is going to give the doughnut more volume now it’s
time for fry the doughnuts and i already have my oil pre-heated to about three hundred and sixty-five degrees Fahrenheit and I’m going to carefully
drop these doughnuts inside the oil I’ll be frying about four doughnuts at a time but if your pan is smaller you can fry about two or three at a time but make sure the
pan is not over-crowded because the doughnuts need some space to move around once both sides are fried till golden brown you can now take them off the heat and drain
them on a paper towel now I’m going to be filling these doughnuts without the
whole with some jam just poke a hole inside the doughnut and use a marinade
injector without a needle or a piping bag to feel the doughnuts with some jam and while this step is very optional it does give the doughnut an amazing taste and that is it again for today thank
you all for watching and I’ll see you all next time. enjoy.

38 thoughts on “African Doughnut: How To Make The African DoughNut | Chef Lola’s Kitchen”

  1. i tried it. yay! for my first try it was good,my friends also testified. thank u ma. more Grace

  2. Please can I use Blue Bonnet Light (not sure if it's margarine) instead? I don't have Butter.. Thanks

  3. hello Lola thanks for these tips. id like to know whether these doughnuts can be baked though as we dont eat fried foods at home

  4. i love your recipe. would try it. although i dont like the way they are too brown. did you fry it for too long on purpose?

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