Magwinya: Doughnut Bites from Botswana

Name: Magwinya: Doughnut Bites from Botswana
Yield: 12
Ingredients: 300 g Wheat flour; 0.25 teaspoons Salt; 2 tablespoons Sugar; 2 cups Vegetable Oil; 0.25 cups Water; 0.5 cups Caster Sugar; 1 teaspoon Yeast

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein3 %3 g
Carbs26 %30 g
Fat72 %37 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	454 kcal	590 kcal
Protein	3 g	3.9 g
Carbs	30 g	39 g
Fat	37 g	48.1 g

One serving is about 77 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Botswana

Ingredients

300 g Wheat flour
0.25 teaspoons Salt
2 tablespoons Sugar
480 ml Vegetable OilOriginal: 2 cups
60 ml WaterOriginal: 0.25 cups
120 ml Caster SugarOriginal: 0.5 cups
1 teaspoon Yeast (1/2)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Mix the dough
In a stand mixer bowl. add the water, sugar, and yeast. Leave to get foamy, about 5 minutes.
Add in the flour, salt, and vegetable oil.
Knead with a dough hook until a smooth dough forms, about 5 minutes.
Leave the dough to rise
Remove the dough from the mixer bowl and form into a ball. Lightly mist the bowl with oil and replace the ball of dough into it. Cover the bowl and let rise in a warm place, 1 to 1½ hours, until doubled.
Shape and fry the doughnuts
Preheat about 5cm (2") of vegetable oil in a pot to 180℃ / 350℉ – you can use a smaller pot needing less oil to fill but cooking less doughnuts at a time, or a larger one and cook more each batch. I also like to set up a drying rack set over a paper-towel-lined sheet pan to drain the doughnuts on, so they stay crispy. You can also prep a plate with paper towels if you don't want to bother.
When the oil is at temperature, use a cookie scoop or two regular tablespoons to form a piece of dough into a rough ball shape and place in the oil. Repeat for as many doughnuts as will fit in your pot without overcrowding.
Fry each doughnut for about a minute on each side, turning halfway through. Drain on prepared rack or paper towels.
When the doughnuts have cooled slightly, sprinkle with powdered sugar.