Gboflotos (African Donuts)

Gboflotos  (African Donuts)

In large mixing bowl:

2 cups warm Water (110 degrees F/45 degrees C)

1 tbsp Yeast *

1/2 tsp Salt (or to taste)

2 tbsps Oil

1/3 - 1/2 cup Sugar (to taste)

1/2 - 1 tbsp Baking Powder (optional) *

3 - 4 cups flour

Mix all ingredients except flour, with wire whisk, then add flour. 

The batter should be just beginning to leave sides of bowl, a little gloppy. 

Should be a little more wet and not dough-like.

Let rise at least half an hour (an hour is better).*

Heat Oil   (375 degrees F / 190 degrees C)

Use 2 teaspoons, one to dip batter and one to push into hot oil.

Turn when brown.  About 1 - 2 minutes

Serve with sugar. **

Variations:

Add to batter 2/3 cup finely chopped, canned Peaches.  When cooked, serve Cinnamon and Sugar.

* Can use either only yeast or both leavenings.  If using only yeast, allow to rise for at least 2 hours.

** Or, in place of sugar can be dipped in sweetened condensed milk, or maple syrup.

From Marilyn Hanscome, West Africa