A twist on the Nigerian doughnut

I’m not a huge fan of sugary sweet things, but once in a while I do crave something sweet. Last weekend I decided to have a go at making some doughnuts. In order to make myself feel better, I tried to figure out a way to make them somewhat healthy (aka the guilt-free factor). So in researching a few recipes I decided to swap out some of the ingredients.  First of all, the flour. I swapped white flour for whole wheat, swapped the sugar with honey, baked some (although I did fry some the old fashioned way), and filled some with honey (and some with jam).  Needless to say I ended up with these beauties below, and they only lasted a few hours before they were all gone!

Now doughnuts are not Nigerian, but they have been adopted as a popular local sweet snack. On several occasions I’ve gone out and bought them to tame a sweet craving only to be disappointed. The whole point of eating a jam doughnut is the jam in the middle! I’m yet to spot a real dollop of jam in my doughnuts from local fast food chains. Anyhoot! Here are my own version or doughnuts. Easy to make and finger licking fantastic. Can’t wait to make a new batch.

Foro lack of pastry cutters (just added to my shopping list) I used a small cup to cut these out. I then left them covered with oil cling film to rise for about 45 minutes before they were baked (for some) and fried (for the rest).

Here are the ones I filled with jam. I filled some with honey but ate many of them as I filled them :-). Also, the honey was quite runny. Then sprinkled with icing sugar. You could totally skip this part, but why?!

Hard to resist. I had to work out an extra day last week to recover from these.

I was excited about the end result, but realised that our current over burns the bottom of whatever I bake. The fried doughnuts looked better, however, bost tasted about the same. So, for the next kitchen I’m definitely looking for a professional cooker and oven. Oga, I hope you are reading this!

Ingredients

10g (2 tbsp) dry active (instant) yeast

4 measuring cups of whole wheat flour

1 measuring cup of whole milk

1 cup of honey (substitute for sugar)

1/2 tsp salt

2 medium eggs

50g unsalted butter, softened

4 tbsp jam (flavour of your choice) or honey for filling

Sugar coating

3 Tbsp of low fat butter melted or olive oil (I love olive oil)

6 tbsp caster sugar

Preparation

  1. Put the flour, salt and instant dry active yeast into a mixing bowl and mix together well
  2. Make a well in the middle of the dry ingredients
  3. Add the butter, eggs and milk and mix by hand (or on a low speed with a food mixer) until a soft dough forms. If it is too sticky, sprinkle in some more flour
  4. Place the dough on a clean floured surface and knead for 5-7 minutes until it is smooth and elastic.
  5. Shape the dough into a ball, put it back in a clean bowl that is larger than the dough.  Cover the bowl with cling film and sit in a warm place to rise for 1 1/2 hours.  The dough should double in size.
  6. Place the dough onto a clean, floured surface and knead again for about a minute.  With a rolling pin roll the dough out flat with a thickness of about 1/2 inch.
  7. With a round pastry cutter if you have one, or a small class (that’s what I used), cut  out as many circles of dough as you can.
  8. Transfer the cut outs onto a flat baking tray covered with parchment paper.
  9. Brush a length of cling film with olive oil and loosely cover the baking sheet.  Leave the dough in a warm place again and let it rise for about another 40 minutes.  The dough circles should in height.
  10. Heat oven to 180ºF (or electric oven equivalent) and bake for about 10-12 mins until golden brown.
  11. Alternatively, heat a 1/4 litre of oil in a deep fry pan and fry the doughnuts for about 2-3 minutes making sure you turn the. Fry until golden brown
  12. Remove from oven and and brush doughnuts all over with melted low fat butter and toss in the sugar until coated.  Leave to cool for 15 minutes.
  13. Using a piping bag (and an icing nozzle if you have one. I didn’t) and a skewer, poke a small hole in the side of each doughnut and then squeeze in some honey (or jam).
  14. Dust with icing sugar and serve

Note: These doughnuts are best eaten while hot!

2 Comments

  1. Instead of applying olive oil on the cling film,can i apply grandnut oil.

  2. Hi Nneka, absolutely. You can also use melted butter if you like. I just happen to like olive oil a whole lot!

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