African Doughnut (Drop Doughnut)
Enjoy a comfort food snack in 15 minutes with these African doughnuts (drop doughnuts). Crispy on the outside and pillowy soft on the inside, these delicious balls of dough are packed with flavor for bite-sized treats! No rolling, no waiting, and no sweat orbs of happiness.
A doughnut craving hit me when I had the least time to mix, let it rise, roll it out, and fry. I immediately thought of a traditional street food in Africa. So, of course, I threw them together in what seemed like less than no time, and started satisfying my sweet tooth.
Assuming you’re like me and can’t wait, you can eat the ones from the first batch while cooking the second one. Get ready to do the happy dance with these crunchy, pillowy treats.
What Makes Drop Doughnuts Great
In America, these doughnuts are called drop doughnuts and are classified as a breakfast food. In some parts of Africa, we just call them doughnuts (or donuts if you’re in the States). However, when in the U.S., you have to be specific about the name, African doughnuts.
That aside, they taste incredible, are crispy, crunchy on the outside, and pillowy soft on the inside with a hint of nutmeg and orange. In Cameroon, we enjoy them as party food, although you can find them on almost every street corner. They come in various forms, making them a versatile snack or dessert. Need to use up overripe bananas, crave coconut or chocolate, or want plain ol’ sweet fried bread? This drop doughnut recipe has you covered.
How to Make African Drop Doughnuts
- Mix all the dry ingredients in a medium bowl: flour, baking powder, salt, sugar, grated orange, and nutmeg. (Photo 1)
- Stir in the milk, eggs, vanilla, and oil, and mix well. The batter should be smooth, thick, and spoonable. (Photos 2-3)
- Heat vegetable oil at least 3 inches deep (about 5 centimeters) in a large saucepan over medium heat until it reaches 375℉ (190 ℃).
- Scoop up the batter with your fingers or two spoons, one to scoop the dough in the shape of a ball and the other to gently push it into the hot oil. Fry them in batches so you don’t overcrowd the pan. (Photo 4)
- Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown. (Photo 5)
- Remove the doughnuts from the oil with a large slotted spoon or something similar. Place them immediately on paper towels to soak up excess oil. Roll them in table sugar or powdered sugar to make them sweeter if desired. (Photo 6)
Recipe Notes and Tips
- Make sure the oil is hot enough, or the doughnuts will soak up too much and become soggy.
- If you live somewhere it’s easier to find baking soda than baking powder, feel free to substitute it with half the amount of baking soda.
- Adjust consistency with more flour or more milk to get a spoonable batter.
- After frying the doughnuts, you can toss them in cinnamon sugar or powdered sugar for an extra touch.
More Delectable Doughnut Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”R7hXlaph” upload-date=”2019-09-07T22:06:36.000Z” name=”African Drop Doughnut” description=”African Doughnut (Drop Doughnut) – a 15-minute African Doughnut recipe that is crunchy on the outside and pillowy soft on the inside. Packed with flavor bite-sized treats! “]
This blog post was originally published in August 2013 and has been updated with additional tips, new photos, and a video.
African Doughnut (Drop Doughnut)
Ingredients
- 2¼ cups (270g) all-purpose flour
- 2 teaspoons (4g) baking powder
- ½ cup (100g) granulated sugar
- ½ teaspoon (3g) salt
- 1 teaspoon (2g) grated orange zest
- 1 teaspoon (2-3g) grated nutmeg
- ½ cup (118ml) whole milk (or 2% milk)
- 3 large eggs
- 2 teaspoons (10ml) vanilla
- ¼ cup (60g) melted butter or vegetable oil
- oil for deep frying
Instructions
- In a medium bowl, mix all the dry ingredients: flour, baking powder, salt, sugar, grated orange, and nutmeg.
- Stir in the milk, eggs, vanilla, and oil, and mix well. The batter should be smooth, thick, and spoonable.
- Pour vegetable oil into a large saucepan at least 3 inches deep (about 5 centimeters), and place on medium heat until the oil is 375℉ (190 ℃).
- Scoop up the batter with your fingers or two spoons, one to scoop the dough in the shape of a ball and the other to gently push it into the hot oil. Fry them in batches so you don't overcrowd the pan.
- Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Remove the doughnuts from the oil with a large slotted spoon or something similar. Place them immediately on paper towels to soak up excess oil. Roll them in table sugar or powdered sugar to make them sweeter if desired.
Tips & Notes:
- If the mixture is too thick, add a tablespoon of milk at a time until you reach the right consistency.
- How much oil it takes will depend on the size of your pan. You’ll want at least 3 inches unless you don’t mind flattened doughnuts.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hi ma,am do I need to allow the mixture to rise .if so for how many minutes.I really enjoy your recipe. Pls ma,am recipe for puff puff .thank you .I want to try the recipe for doughnuts doing this stay at home
Hello Sidonie. These African Doughnuts do not need to rise before frying. You can start frying them immediately you finish mixing 🙂 !
Also, here is the recipe for Puff Puff Happy Cooking!
I’ve used this recipe several times. Used it again today under lockdown conditions. I used self raising flour, added cinnamon and added lemon essence because I didn’t have oranges…still turned out great, soft and nice and the kids wasted no time finishing it.
Hi Ekua! This is always a hit with kids :)! Glad you loved it. Thank you for the feedback!
This looks amazing! I was wondering how to go about things if I wanted to add dedicated coconut? Should I reduce the amount of flour?
No you don’t have to . Just add about 1/3 coconut flakes to the batter. Mix and fry.
Please that grated orange in the recipe…I don’t really get it
Grated orange is orange zest. You use a grater to grate, or scrape the outer skin of the orange.This is added to the doughnuts for extra flavor , lime or lemon works as well. It is optional.
Thanks,i will practice the drop doughnuts
Is it the orange peels you are to grater?
Yes, grate it and use . It’s optional though.
Hello, good recipe. Can you give the quantity of milk?
Hi, Jo. It’s 1/2 cup of whole milk or 2%.
Nice recipe..definitely giving it a try.
What can I use in place of nutmeg?
Pumkin pie spice, Cinnamon, cloves.. vanilla extract, what flavorings are you fond of. Try them out… and let me know which one you choose please
This recipe is the best I’ve ever tried, thanks Ma’am
Awesome! Thanks for stopping by!
My friend and I were stoned last night and I decided I wanted African doughnuts. Googled that and found this. This is now on our list of best recipes from our Stoner Kitchen Rules. Thank you. Reminds me of our flavours of Africa.
Amazing recipe. Tried this today and it turned out wonderful. Five star chef you are!
I tried making and it came out very well. But now I want to make a large quantity of 5kg four and I will like you to help me with the exact quantity of all the ingredients needed. Thank you
Hi Joney, in the recipe box you can adjust the amount of people you’d like to serve and the quantity of ingredients will change in correlation. Please let me know how it turns out.
Can I use baking soda in place of baking powder?
Hello, you can indeed. Please follow the instructions via this site here
Hi Immaculate. This is quite catchy I must say.
Is it compulsory to make use of egg and milk? Can’t the drop doughnuts go well without them?
You have to use at least one of them. They both add flavor and texture . You may use egg only and replace milk with water.
would it be best to eat it fresh when cook or can it be keep overnight and still have the same taste?
Hi. It’s truly best enjoyed on the day it’s made. But yes, you may keep it overnight in an airtight container in the fridge and just reheat the following day.
How can doughnuts be preserved to last a week longer?
Hi. It’s actually best enjoyed on the day it’s made. However, you can cook them ahead, store in a container and freeze. Then reheat in the oven (300 degrees F) until heated through.
Great recipe. Can I substitute sweetened condensed milk for the milk and sugar? And adjust by adding some water?
Hi, Marie. I can’t say for sure since I haven’t tried it personally.
Yes you can! That’s what my mom uses! Tastes so good 🙂
I’m so sad, when I tried making these it didn’t work out as I wished it to!:(
So sorry to hear about this .Do you care to elaborate?
Love the receipt ,simple and easy going.
Turned out perfect…light, soft and delicious. Thank you for this recipe
Hi, pls do u mean d orange back.wen u said granted orange?
Yes, I do.
Just made these today and they turned out so perfect. I did not have nutmeg but I used tea masala spice instead. I also added a tsp of lemon extract. Thank you so much this recipe. It’s a keeper!
My Darling am so pleased with the results i got, thank you so much for sharing this recipe with me
Awesome! So happy to hear it worked out well for you.
Can I use milk powder with water instead
You sure can.
Thank you for the recipe.. it’s amazing.l just wanted ask if you want to do more doughnuts like 100, what are the measurements?
Wow the recipe for donut is great,pls i wish to ask if the mixture is solft like the mixture of puff puff
Yes it is.
How do I store these to remain soft and for how long
It’s best the day of the event. IF you must freeze then reheat in the oven(300 degrees F) until heated through .
You are the best.
Have tried it twice now and the whole family loves it. I used caster sugar and was beautiful
I tried this last week for my Little sister’s birthday party and it was Wow! I had to make another batch even after the birthday. I love this melt in the mouth feeling it has. I can always count on your recipe to be just perfect!
Glad it turned out great for you, Bee! And thank you for taking the time to share your feedback. 🙂
This recipe is wooow. I tried it and everything came out as shown in the pictures. So simple and yummy.
Thanks
Awesome! Thanks for the feedback!