Bofrot (Puff Puff)
Full recipe at tarasmulticulturaltable.com
Utensils needed:
- 40 grams (1 1/2 ounces) caster sugar (plus 50 grams (1 3/4 ounces) for coating)
- Cooking salt
- 2 1/2 teaspoons fast-action dried yeast
- 100 milliliters (3 1/2 fl ounces) warm water
- 2-4 teaspoons white wine
- 1/2 egg (beaten)
- 70 grams (2 1/2 ounces) strong white flour (sifted)
- 45 grams 1 1/2 ounces plain (all-purpose) flour (sifted)
- 1/4 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon (plus 30 grams (1 ounce) for coating)
- 1 teaspoon vanilla extract (optional)
- 500 milliliters (18 fl ounces, 1 litre, 1 3/4 pints) vegetable oil (for deep-frying)