Cameroon Doughnuts (Drop Doughnuts)
Nutmeg-scented Cameroonian drop doughnuts, spooned into hot oil and fried to golden, fluffy balls.
Ingredients
| 3 cups | 720 ml | flour |
| 6 tablespoons | 90 ml | margarine, levelled (or softened butter) |
| 1 teaspoon | 5 ml | baking powder |
| 1 cup | 240 ml | liquid milk |
| 1 teaspoon | 5 ml | grated nutmeg |
| 1 cup | 240 ml | granulated sugar |
| 1/4 teaspoon | 1.3 ml | salt |
| 2 | eggs | |
| — | oil for frying (canola) |
Instructions
- Pour oil into a pot and set it to heat over medium heat.
- In a bowl, rub the flour, baking powder, nutmeg, salt and margarine together until the mixture looks like fine breadcrumbs.
- Beat the eggs with the sugar and milk, add to the flour mixture and mix until smooth.
- Add a little water until the batter is a dripping consistency, just like puff-puff batter.
- Deep-fry small balls in the heated oil. To form the balls, wet your hands, scoop up some batter in one hand and cut some of it into the oil. (Alternatively, use a teaspoon or ice cream scoop.)
- Flip when one side is golden brown. Remove from the oil when the balls are completely golden brown and place on paper towels to drain.
Note: Keep the oil at medium heat — if it is too hot the doughnuts will brown before the insides cook. Once completely cooled, store in an airtight container for up to a week (refrigerate for best results and warm lightly in an oven before eating).