Magwinya: Doughnut Bites from Botswana Recipe

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.

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.