Are you a foot lover? Do you love cooking and trying out new dishes? You would love this hack! Making your own dry bofrot allows you to enjoy this traditional treat comfortably in your home. Here’s a step-by-step guide to transforming your kitchen into a mini boffer bakery:
Gather your ingredients:
- 4 cups of all-purpose flour—the base for your dry bofrot
- 1 ½ teaspoons of salt – for a touch of savoury goodness
- 2 tablespoons of sugar (adjustable to taste)—for a hint of sweetness, customise it to your preference
- 1 packet (about 2 ¼ teaspoons) of active dry yeast—the magic ingredient that makes your bofrot rise beautifully
- 1 ¼ cups of warm water (not hot) activates the yeast and brings the dough together
- 2 tablespoons of vegetable oil (plus more for frying) – keeps the dough moist and helps with frying
- Optional: Add additional spices like nutmeg or cinnamon – add a personal touch of flavour to your bofrot
Now, let’s get baking!
1. Making the dough
In a large mixing bowl, combine all the dry ingredients: flour, salt, sugar, and yeast. Make sure to mix them well.
Gradually pour in the warm water while continuously mixing with a spoon or your hands. This will turn the dry ingredients into a doughy mixture.
Add the vegetable oil and knead the dough until it becomes smooth and elastic. This might take some effort – plan on 5-10 minutes of kneading by hand. If you have a stand mixer, use the dough hook attachment on medium speed to save some time.
2. First rise; let the dough grow
Once you’ve kneaded a smooth and elastic dough ball, place it in a bowl coated with some oil.
Cover the bowl with a clean cloth or plastic wrap. Find a warm spot in your kitchen and let the dough rest there for about an hour. During this time, the dough should double in size.
3. Shaping the bofrot
The dough has risen! Now, gently push down on the dough to release any air bubbles trapped inside.
Pinch off small pieces of dough and roll them into balls. The size is up to you, but traditionally, they’re about the size of a golf ball.
4. Second rise (optional) for extra puff
Place the shaped dough balls on a tray and cover them with a clean cloth. Let them rest for an additional 15–30 minutes. This step is optional but can make your bofrot a bit fluffier on the inside.
5. Frying the bofrot—the crispy magic
Heat up a generous amount of vegetable oil in a deep frying pan or pot over medium heat. The oil is hot enough when a small piece of dough sizzles and starts to fry right away when dropped in.
Carefully add the dough balls in batches, avoiding overcrowding the pan. Fry them until they turn a beautiful golden brown colour on all sides, which usually takes about 2–3 minutes per side.