Ghanaian Doughnuts

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. Step 5.

   Place ¼ cup sanding sugar in a shallow bowl or paper bag and set aside.

6. 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.

7. 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.