Spiced Ghanaian Donuts with Mango Jam
Graphic by Angelie Zaslavsky
By Carly Pildis December 10, 2020
These simple donuts pack a flavorful punch! Filled with allspice, nutmeg, and cinnamon, they are a blend of American holiday flavors and traditional Ghanaian ones. There is no yeast, so they come together quickly and easily. I used coconut milk as a fun way to make it pareve, but you could use real milk if that’s what you have on hand. This recipe makes six donuts, a generous serving of two small donuts per person, but it doubles very easily.
3 tablespoons dark brown sugar
½ tablespoon allspice
1 tablespoon cinnamon
1 tablespoon nutmeg
1 cup flour
Pinch salt
½ tablespoon of baking powder
1 cup coconut milk
1 egg
1 tablespoon vanilla
4 cups fresh or frozen ripe mango
½ cup white sugar
1 lime
Vegetable oil
Confectioners sugar
Put on some music. I recommend or Zoe’s Kitchen Playlist on Spotify.
Whisk together the dry ingredients until they are light and fluffy. Smell those spices, yum! In a separate bowl whisk together vanilla, egg, and coconut milk. Make a well in the dry ingredients and quickly and deftly fold in, stir only until just combined. Don’t overmix! Cover with a kitchen close and let sit for 30 minutes.
Time to start the jam! Place chopped mango and sugar in a large pan. Add a little bit of water to prevent scorching, about ¼ cup. Cook on high until mango breaks down into jam, about 45 minutes. Finish with a squeeze of lime.
Once the dough has rested for 30 minutes, clear a space to shape the dough. Oil your hands and shape the dough into golf ball-sized circles. Set aside while you heat the oil. Oil should be very hot, drop a scrap piece of dough in – if it sizzles and immediately expands oil is ready. Fry until golden brown, flipping a few times. This should take about 3 to 5 minutes. Place in a colander to cool and then thoroughly dust in confectioners sugar.
Serve Bofrot with Mango jam for dipping. YUM. Happy Chanukah!
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