Even though, these specific doughnuts are from Nigeria, donuts actually originated in the Netherlands. As far back as the 19th century, the Dutch have been making “olykoeks” or “oil cakes”. But even before that, doughnuts might have appeared in Asian cuisine. Even the Greeks and Roman fried dough and coated in sugar. Even the Arab’s had their variation of dough fritters. It seems all across the globe, people enjoyed (and still do) fried dough pastries. Be it coated in sugar or with chocolate or other toppings. It is no wonder, there is a variant made in Nigeria. Wherever they are from, doughnuts are a delicious snack.
Recipe
Ingredients
- 400g All Purpose 0r Hard Flour
- 60g Sugar
- 65g Butter
- 120ml Evaporated Milk (at room temperature)
- 2 tsp Dry Yeast
- 1 tsp Salt
- 1 Egg Yolk
- 1 tsp Vanilla aroma
- 4Tbs Water
Instructions
- Mix the flour, yeast, salt and sugar.
- Use a fork to mix the yolk, the milk and the vanilla extract.
- Use your fingers to incorporate the butter into the flour and mix until obtaining a crumbly texture.
- Pour in the milk and use a spatula to stir.
- When the dough has a thick enough consistency, gradually add water.
- Knead the dough until it is smooth.
- Let the dough rest for 30 minutes.
- Roll the dough out on a floured surface until it is about 1/2 cm thick. Don’t make it too thin!
- Use a donut cutter or a glass and a bottle cap to cut out your donuts.
- Roll the rest of the dough into a ball and leave to rest for another 20 minutes or while you fry the first batch. (Try not to reuse the scraps too many times or your donuts will be rough.)
- Heat up some sunflower oil in a pot and fry you dounuts until golden brown.
- Place them shortly on some kitchen paper and then sift them in sugar.
- Repeat this process with the donut middles.
- Cut out the rest of the dough and cut squares and triangles out of the rest. (Check the notes and variations for further ideas)
- Sift everything in sugar and enjoy!
Notes
The centers as well as the squares and triangles can also be sifted in sugar or you can coat them in chocolate, honey or syrup. They can be served as their own pastry.
