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.
