Nigerian Doughnut
Nigerian doughnuts are yeasted rings of fried dough, a popular snack across Nigeria. They resemble puff puffs, but the milk, butter and egg in the dough give a richer, softer crumb. The method is simple: a two-stage mix, a long rise, then a second rise after cutting, which keeps the rings light. Serve them warm with jam or marmalade, and use a thermometer to keep the oil steady.
Instructions
Stir the yeast into the warm milk and set it aside. Sift half of the flour into a large dry bowl to remove any lumps, then stir in the sugar and salt.
Mix in the egg with a spatula, then the melted and cooled butter, until no loose flour remains. Stir in the milk and yeast mixture until the batter is smooth, then mix in the rest of the flour until a smooth dough forms.
Knead the dough on a dry work surface until it is smooth and shifty, meaning it moves around when set on a flat surface. Return it to the bowl and cover tightly with plastic wrap, which works better than a towel. Leave it in a warm place for about an hour, until doubled in size.
Roll the dough out to a thickness of ½ inch. Cut circles with a 3-inch round cutter, then cut a hole in the center of each with a 1-inch cutter.
Place the rings on a flat tray. Gather and re-roll the scraps and keep cutting until all the dough is used. Cover the rings with a cloth and let them rise in a warm place for another hour, until noticeably puffier.
Pour vegetable oil into a pot to a depth of at least 3 inches and heat it to about 350 to 375°F. Fry the doughnuts until golden brown on both sides.
Lift the doughnuts out and set them on a rack to drain off excess oil. Serve with jam or marmalade.
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