Magwinya: Doughnut Bites from Botswana
Magwinya are street food pillows, fried dough that puffs golden and hollow in hot oil. In Botswana, these bites appear at markets and gatherings, dusted with cinnamon sugar or served plain with savory accompaniments. The magic happens in the yeast fermentation, which creates those characteristic air pockets. Watch the dough rise before frying, and you'll understand why these simple ingredients transform into something fundamentally satisfying.
Instructions
Mix the dough In a stand mixer bowl. add the water, sugar, and yeast.
Leave to get foamy, about 5 minutes.
Add in the flour, salt, and vegetable oil.
Knead with a dough hook until a smooth dough forms, about 5 minutes.
Leave the dough to rise Remove the dough from the mixer bowl and form into a ball.
Lightly mist the bowl with oil and replace the ball of dough into it.
Cover the bowl and let rise in a warm place, 1 to 1½ hours, until doubled.
Shape and fry the doughnuts Preheat about 5cm (2") of vegetable oil in a pot to 180℃ / 350℉ – you can use a smaller pot needing less oil to fill but cooking less doughnuts at a time, or a larger one and cook more each batch.
I also like to set up a drying rack set over a paper-towel-lined sheet pan to drain the doughnuts on, so they stay crispy.
You can also prep a plate with paper towels if you don't want to bother.
When the oil is at temperature, use a cookie scoop or two regular tablespoons to form a piece of dough into a rough ball shape and place in the oil.
Repeat for as many doughnuts as will fit in your pot without overcrowding.
Fry each doughnut for about a minute on each side, turning halfway through.
Drain on prepared rack or paper towels.
When the doughnuts have cooled slightly, sprinkle with powdered sugar..
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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