The Ghanaian doughnut or ‘Boflot’, as it’s commonly known is a popular breakfast snack which accompanies either a corn meal or millet porridge. There are 2 variations of this snack. There is a dry version, which is made from a bread mix and the other variation which is this recipe.


225g of plain flour

150ml of warm water

50g of butter

1 teaspoon full of yeast

1 teaspoon of baking powder

Half a teaspoon full of vanilla bean paste

3/4 teaspoon of grated nutmeg

4 teaspoon of sugar

1 free range egg, beaten

A pinch of salt

1 liter Sun flower oil for deep frying


Mix the warm water, half the sugar and yeast together and leave for about 15 minutes in a warm area or until it froths at the top.

Add the vanilla paste and the remaining sugar

In a bowl sift the flour, salt, nutmeg and baking powder

Make a well in the middle of the mix and gently add the flavored yeast warm water.

Melt the butter and pour into the flour mix, add the beaten egg and yeast mix

Combine everything together , making sure your paste has no lumps

Cover your mixture with a damp cloth or cling film and leave to rest in a warm environment for at least an hour or when doubled in size.

Using a deep pan, pour the sunflower oil and place on a medium heat.  I advise of medium heat,  to avoid crispy looking and under cooked doughnuts.

Using a tablespoon or your hands, spoon the soft mixture into the oil

Please do not overload the oil, as the temperature will drop and the doughnuts will be filled with oil. (not a nice taste)

Once golden, crispy and hollow when tapped, it’s ready. Sit the cooked doughnuts on a blotting paper to get rid of excess oil.