Easy Yovo Doko Recipe - Delicious Beninese Donuts

Ever dreamt of biting into a warm, fluffy donut that transports you straight to the bustling streets of West Africa? Well, get ready, because today we're diving into the delightful world of Yovo Doko! These deep fried snack treats are a beloved street food recipe from Benin, famous for their subtly sweet flavor and irresistible, airy texture. Forget complicated baking; our easy recipe for making donuts will guide you step-by-step to recreate these authentic Beninese doughnuts right in your own kitchen. Whether you're a seasoned baker or just looking for a fun, homemade donut recipe, this guide makes whipping up a batch of these glorious golden fritters incredibly simple. Let's get frying and bring a taste of Benin home!

Ingredients

• All-Purpose Flour: 3 cups (360g) – The backbone of our donut dough recipe.
• Granulated Sugar: ½ cup (100g) – For that perfect touch of sweetness.
• Active Dry Yeast: 2¼ teaspoons (7g) or 1 standard packet – This is a recipe using yeast for that lovely rise.
• Salt: ½ teaspoon (3g) – Balances the flavors.
• Warm Water (or milk): 1 cup (240ml) – Needs to be about 105-115°F (40-46°C) to activate the yeast.
• Vegetable Oil (for frying): 4-6 cups (1-1.5 liters) – Your choice of frying oil for donuts! Sunflower, canola, or peanut oil work great.

Directions

1. Prepare the Dough In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Give them a good whisk to ensure everything is evenly distributed. Now, gradually pour in the warm water (or milk). Mix everything together with a wooden spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes. You're looking for a smooth, elastic, and slightly sticky dough. If it's too sticky, add a tiny bit more flour, a tablespoon at a time. If it's too dry, a splash of water will help.
2. Proof the Dough Lightly grease the mixing bowl with a little oil. Place the kneaded dough back into the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Find a warm, draft-free spot in your kitchen (like a slightly warm oven that's turned off, or near a sunny window). Let the dough rise for 1 to 2 hours, or until it has visibly doubled in size. This is a crucial step for light and airy donuts!
3. Shape the Donuts Once your dough has gloriously risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. You can either roll the dough out to about ½-inch (1.25 cm) thickness and use a round cookie cutter (or even a drinking glass rim) to cut out circles, or simply divide the dough into 12-15 equal pieces and roll each into a smooth ball. For traditional Yovo Doko, small, irregular balls or slightly flattened discs are common. Arrange your shaped donuts on a parchment-lined baking sheet, leaving some space between them. Cover them loosely with plastic wrap or a towel and let them rise again for another 30 minutes. This second proofing makes them extra fluffy.
4. Fry the Donuts It's frying time! Pour your chosen frying oil for donuts into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 3-4 inches (7-10 cm) deep. Heat the oil over medium heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a tiny pinch of dough into it; if it sizzles and floats to the top within a few seconds, it's ready. Carefully slide 3-4 donuts into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes per side, or until they're beautifully golden brown and puffed up.
5. Drain & Serve Using a slotted spoon or tongs, carefully remove the cooked donuts from the oil. Place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This helps keep them from getting greasy. Let them cool for a few minutes. Yovo Doko are traditionally enjoyed warm, often plain or with a light dusting of sugar. You can also serve them with a simple honey drizzle or a light syrup if you like. Enjoy your fried donuts!