While there are many different versions of Ghanaian doughnuts, this is the version I fell in love with. These little dough balls puff by the same magic as cream puffs, but when fried, they are the best combination of crispy crust and custardy inside. The coarser sanding sugar covering these doughnuts is reminiscent of the beaches on which these doughnuts are commonly found, but you can use any sugar you
like or serve with a tropical fruit jam.
INGREDIENTS
MAKES 20 TO 25 DROP DOUGHNUTS | ACTIVE TIME: 30 MINUTES READY IN: 30 MINUTES
- ½ cup plus 2 tablespoons water
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, cut into pieces
- 2 tablespoons sweetened condensed milk
- ½ teaspoon kosher salt
- 1 cup (120 grams) all-purpose flour
- 3 eggs, at room temperature
- 1 egg white, at room temperature
- ¼ cup sanding sugar
DIRECTIONS
• In a heavy-bottomed pot over medium-high heat, combine the water, whole milk, butter, sweetened condensed milk, and salt and bring to a
brisk boil. Add the flour and stir with a wooden spoon until completely incorporated. Cook, stirring, for 3 to 4 minutes to steam away as
much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The
mixture is ready when a thin film coats the bottom of the pan.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. (Although you can mix the dough by hand, this
can be rather arduous, so use a mixer if you have one.) Stir the mixture on low speed for about 1 minute to allow it to cool. Increase
the speed to medium and add 1 egg. Mix until it is completely incorporated, then scrape down the sides of the bowl. Add the
remaining eggs, one at a time, mixing in each completely before adding the next. Add the egg white, a little at a time, until the paste
becomes smooth and glossy and holds a slight peak when pinched with your fingers. Be careful not to add too much egg white or your
doughnuts may become heavy. You may not use it all.
• Place the sanding sugar in a shallow bowl or a paper bag, and set aside.
• In a heavy-bottomed pot, heat at least 2 inches of oil until a deep-fat thermometer registers 355 degrees F. When the oil is hot, drop
heaping teaspoonfuls of the batter into the oil. Be careful not to overfill the pot. Fry for 1 to 2 minutes on each side, or until light
golden brown. Remove with a slotted spoon and drain on a wire rack set over a paper towel for at least 1 minute, and then roll in or shake
with the sanding sugar. They are lovely served warm.
