Magwinya: Doughnut Bites from Botswana

7 steps · 1h total

1. 01

   Activate the Yeast

   In a stand mixer bowl, combine the 1/4 cup warm water, 2 tablespoons sugar, and 1 1/2 teaspoons yeast. Let this mixture sit for about 5 minutes until it becomes foamy, a clear sign the yeast is active and ready to work.
2. 02

   Mix and Knead Dough

   Add the 300 grams all-purpose flour, 1/4 teaspoon salt, and 1 1/2 teaspoons vegetable oil to the yeast mixture.

   Using a dough hook, knead on medium speed for about 5 minutes until the dough comes together into a smooth, elastic ball.

3. 03

   First Rise

   Remove the dough from the mixer bowl and shape it into a neat ball. Lightly mist the bowl with a little oil, then return the dough ball to it. Cover the bowl and let it rise in a warm spot for 1 to 1 1/2 hours, or until the dough has visibly doubled in size.
4. 04

   Prepare for Frying

   Pour about 5 cm (2 inches) of vegetable oil into a sturdy pot. Heat the oil to 180 °C (350 °F). A smaller pot will use less oil but you'll fry fewer doughnuts at a time; a wider pot lets you cook more per batch.

   While the oil heats, set up your draining station: a wire rack placed over a paper-towel-lined sheet pan works well to keep the doughnuts crispy. If you don't have a rack, a plate lined with paper towels will do the trick.

5. 05

   Shape and Fry Doughnuts

   Once the oil reaches temperature, use a cookie scoop or two regular tablespoons to form rough ball shapes from the dough. Gently drop them into the hot oil, being careful not to overcrowd the pot. Fry only as many as will fit comfortably in a single layer, ensuring the oil temperature doesn't drop too much.
6. 06

   Cook and Drain

   Fry each doughnut for about 1 minute per side, turning them halfway through to ensure even browning. They should turn a deep golden color. Once cooked, use a slotted spoon to transfer them to your prepared rack or paper towels to drain any excess oil.
7. 07

   Finish with Sugar

   When the doughnuts have cooled slightly, but are still warm, sprinkle them generously with 1/2 cup ground sugar (powdered sugar) before serving. The sugar will cling best to the warm surface.