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Nigerian Doughnuts

Also known as Nigerian Doughnuts (Glazed and Plain)

Nigerian Doughnuts are one of the most beloved products of the Nigerian bakery tradition — rich, yeast-leavened fried dough rings or filled balls that are glazed with a simple sugar icing or dusted with icing sugar. The Nigerian doughnut is significantly sweeter and more richly flavoured than many Western doughnuts due to the addition of evaporated milk and extra butter to the dough, creating a product of exceptional richness and flavour.

Nigerian Doughnuts, Nigerian cooking

Ingredients

  • 4 big cups of plain flour
  • 3 big big tablespoons of sugar
  • 1 and a half teaspoons of instant dry yeast
  • Half a teaspoon of salt
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of vanilla extract
  • 2 big eggs
  • Half a tin of evaporated milk (warmed slightly)
  • 2 big big tablespoons of butter, softened
  • Warm water — as needed
  • Vegetable oil for deep-frying FOR THE SIMPLE SUGAR GLAZE:
  • 2 big cups of icing sugar, sifted
  • 3 to 4 big tablespoons of warm water or evaporated milk
  • 1 teaspoon of vanilla extract

Method

  1. 01

    Making the Enriched Dough. In a large bowl, combine flour, sugar, yeast, salt and nutmeg. Add vanilla, beaten eggs, warmed evaporated milk and softened butter. Mix together. Add warm water gradually until a smooth, soft, slightly tacky dough forms. The dough should be richer and softer than bread dough.

  2. 02

    Kneading and First Proving. Knead the dough for 8 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth. Prove in a warm spot for 1 hour until doubled in size.

  3. 03

    Shaping. On a lightly floured surface, roll out the proved dough to the thickness of 2 fingers. Cut out rounds using a large round cutter. Cut a smaller hole from the centre of each to create the doughnut ring shape. Alternatively, cut rounds without the hole for filled doughnuts. Place on a floured tray and prove for a further 20 minutes.

  4. 04

    Frying. Heat oil in a deep, wide pan to a moderate frying temperature. Carefully lower doughnuts into the oil. Fry for 2 to 3 minutes per side until golden-brown. They should puff dramatically as they fry. Drain on paper towels.

  5. 05

    Glazing. Whisk icing sugar, warm water or evaporated milk and vanilla together until smooth. Dip each warm doughnut into the glaze, allowing the excess to drip off. Place on a rack to set.

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