These were meant to be twisted korean doughnuts but instead of cinnamon, I decided to add my Nigerian twist with some sprinkle of nutmeg powder and they are still delicious.
The shape here happened because i tried so hard to twist the dough and wasn’t getting that perfect doughnut twists so I looked at my simple bread rolls that were baked in this shape, and here we are.
The girls rushed these doughnuts even though I am not a doughnut person and they gave great reviews so, you can try them.
3 tablespoons sugar
1/2 teaspoon salt
Oil for deep frying
I can no longer call these Korean doughnuts because I added nutmeg for my Nigerian taste. It’s not in the original recipe, instead cinnamon was used.
Fry with very low heat else they brown without cooking through. They continue to rise even while frying.
DIRECTION:
First melt the butter in a pot placed on the stove. Use low to medium heat. Once butter is melted, turn off
the heat.
2. Add sugar, salt and milk , mix very well before adding the yeast.
3. Stir after adding yeast and leave to rest for about 10 minutes.
4. Sieve nutmeg and flour together in a bowl, add the yeast mixture and mix very well with a wooden spoon, then knead with your hands for about 1 to 2 minutes and cover bowl to rest till it doubles in size or for about 1 to 1 and 1/2 hours.
5. Deflate the risen dough and knead till it’s soft and smooth to the feel.
6. Cover again with napkins or plastic wrap and let it sit in the bowl for another 30 minutes or till it doubles in size again. Uncover, deflate again and knead briefly before dividing into 14 to 16 balls.
TWISTED DOUGHNUTS WITH A NIGERIAN TWIST
7. Roll the balls like I did to these simple bread rolls, do that for all the dough balls, then leave them to expand for about 30 to 45 minutes.
Fry in medium heat so they don’t start browning without cooking through. Flip when one side is brown enough and take off from hot oil when both sides are brown.
