Ghanaian Doughnuts
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
These Ghanaian doughnuts are crispy on the outside and custardy on the inside, coated in sanding sugar. They puff up like cream puffs when fried, offering a delightful texture contrast.
Ingredients
- water
- whole milk
- unsalted butter cut into pieces
- sweetened condensed milk
- kosher salt
- all-purpose flour
- 3 eggs at room temperature
- 1 egg white at room temperature
- sanding sugar
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 517 mg
- Iron: 9.45 mg
- Magnesium: 86.2 mg
- Phosphorus: 834 mg
- Potassium: 875 mg
- Zinc: 4.72 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- water
- whole milk
- sweetened condensed milk
- kosher salt
- all-purpose flour
- sanding sugar
Prepare
- unsalted butter, cut into pieces
- 3 eggs, at room temperature
- 1 egg white, at room temperature
Let's Cook
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Step 1.
In a heavy-bottomed pot over medium-high heat, combine ½ cup plus 2 tablespoons water, ½ cup whole milk, ½ cup (1 stick) unsalted butter cut into pieces, 2 tablespoons sweetened condensed milk, and ½ teaspoon kosher salt. Bring to a brisk boil.
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Step 2.
Add 1 cup (120 grams) all-purpose flour and stir vigorously with a wooden spoon until completely incorporated. Cook, stirring constantly, for 3 to 4 minutes to steam away moisture. The mixture is ready when a thin film coats the bottom of the pan.
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Step 3.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Stir on low speed for about 1 minute to cool slightly. Increase speed to medium and add 1 egg, mixing until fully incorporated. Scrape down the sides of the bowl. Add the remaining 2 eggs one at a time, mixing each in completely before adding the next.
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Step 4.
Add the egg white a little at a time, mixing until the paste becomes smooth and glossy and holds a slight peak when pinched. You may not need all the egg white; stop adding once the desired consistency is reached.
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Step 5.
Place ¼ cup sanding sugar in a shallow bowl or paper bag and set aside.
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Step 6.
In a heavy-bottomed pot, heat at least 2 inches of oil to 355°F (180°C) using a deep-fat thermometer. Drop heaping teaspoonfuls of batter into the hot oil, being careful not to overcrowd the pot. Fry for 1 to 2 minutes per side, until light golden brown.
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Step 7.
Remove doughnuts with a slotted spoon and drain on a wire rack set over paper towels for at least 1 minute. While still warm, roll them in the sanding sugar until coated. Serve warm.