These Cameroonian Gateau are crispy, with a golden brown crust and a spongy, soft interior that creates a satisfying crunch when you bite into it.
Cameroonian Gateau has different names in some African countries, like Ghana, where it's called Dry Bofrot. Gateau is a French word meaning "Cake", but if you ask me, I don't know how the name of this pastry came about! Funny right?
Nevertheless, let's call it Gateau and enjoy its deliciousness. This is very common as street food in Cameroon, but everyone loves making this in the comfort of their homes. With just a few ingredients and instructions in this recipe, you will become a pro when making gateau.
If you're a fan of fried dough desserts, you might also love exploring other variations like the coconut puff puff, which adds a tropical twist to this classic treat. For a plantain-inspired take, the plantain puff puff offers a sweet and savory flavor profile. If you're just starting out and want a simple approach, check out the easy puff puff for foolproof steps.
For those looking to skip yeast, the no yeast puff puff is a perfect option, while the easy banana puff puff brings a fruity touch to this fried favorite. If you are a fried snack lover, this fried meat pie is a must try.
My mom always made this in the mornings, and we enjoy it with pap, tea, beans, and even as a side to rice or corn porridge(corn chaff).
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Why You'll Love This Recipe
The ingredients are easy to find, and with straightforward steps, even beginners can achieve great results without any special skills.
You can easily adapt the recipe by adding flavors like vanilla, cinnamon, or even chocolate. You can also adjust the sweetness to suit your taste.
Cameroonian gateau can be enjoyed at any time of the day, be it as breakfast, snack, lunch, or dinner, when paired with beans or corn chaff.
The contrast between the crispy exterior and soft, fluffy interior is incredibly satisfying, making them hard to resist!
Cameroonian Gateau Ingredients.
- All-purpose flour: You can use it without sifting. Self-rising flour isn't used because it contains baking powder instead of yeast.
- Yeast: If using active dry yeast, let it proof in warm water or milk for 5 mins before mixing dough. If using instant yeast like I always do, add and mix with ingredients accordingly. DO NOT USE BAKING POWDER!
- Water or Milk: Either of them is okay and perfect. I often use liquid milk for extra flavour and rich texture. However, it must be warm to activate the yeast.
- Eggs: For Extra flavor and crunch.
- Nutmeg: For flavor and can be substituted for lemon zest or vanilla extract. I sometimes use both nutmeg and vanilla extract.
- Melted butter: For Crunch and flavor.
Check the recipe card for detailed ingredients and measurements.
Variations and Substitutions
- Instead of liquid milk, use warm water.
- For flavor, you can use nutmeg, vanilla, cinnamon or cocoa powder.
- For a fruity twist, mix ripe bananas into the dough for a banana-flavoured treat or add shredded coconut for a tropical touch.
- Stuff the gateau with jam, chocolate, or sweet cream cheese and drizzle it with maple syrup or sprinkle some sugar on top.
- Use whole wheat flour or gluten-free flour for added nutrition.
- Swap sugar with brown sugar or honey for extra flavour.
- You can use instant yeast instead of active dry yeast without proofing. Just mix it directly with the dry ingredients.
- Substitute the melted butter with oil.
How to make Cameroonian Gateau
- Combine the warm water/milk and yeast in a bowl. Let it proof for 5 minutes.
- Add the melted butter or margarine, sugar, egg, salt and nutmeg, and mix until all the ingredients are thoroughly combined.
- Mix manually or with a stand mixer until a dough is formed. Cover and let it rise for 1 hour or 1 hour 30 minutes.
- Punch to release air bubbles, cut into golf ball sizes and roll.
- Deep fry until golden brown.
Recipe Tips
- Mix yeast with lukewarm water/milk to efficiently activate it. If water is very hot, it will kill the yeast, and if very cold, the yeast won't activate.
- Let it proof in a warm area; if not, it won't double in size.
- Don’t over-knead. Knead until the dough is smooth and elastic. Over-kneading can make the buns dense.
- Heat the oil to about 350°F (175°C). Test the temperature by dropping a small piece of dough in; it should sizzle and rise to the surface. Fry in small batches to prevent the oil temperature from dropping, which can lead to greasy buns.
- Use a slotted spoon to remove the buns and drain excess oil on paper towels to keep them from becoming greasy.
- Serve warm.
Storage and Reheating
It is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. Reheating: To revive them, reheat in an oven or air fryer to maintain crispness
Recipe Frequently Asked Questions
I often mix my dough, let it rise overnight in the refrigerator, and fry it in the morning. I let it come to room temperature before frying. Don't let it rise at room temperature overnight because the dough will ferment due to yeast overactivity.
The gateau should be golden brown on the outside. You can also test one by breaking it open to ensure it’s cooked through and fluffy inside.
If they absorb too much oil, it may be because they were fried at too low a temperature. Ensure the oil is hot enough before adding the dough. Also, drain them on paper towels after frying.
Yes! Allow the buns to cool completely, then freeze them in an airtight container. To restore their crispiness, they can be reheated in an oven or air fryer.
If the buns are dense, it may be due to under-proofing (not letting the dough rise long enough) or over-kneading. Ensure you let the dough rise until it doubles in size and knead just until smooth.
Other Snacks You May Like
Cameroonian Gateau Recipe (Deep Fried Dough)
Super Crunchy on the outside and soft in the inside.
- Stand Mixer
- Baking Mat
- Dough cutter
- Frying spoon
- Measuring Cups and spoons
- 4 cups All-purpose flour (plus 1 Cup for dusting)
- ¼ cup melted butter or margarine
- 2 cups warm milk or water
- 1 large egg (room temperature)
- ½ cup sugar
- 1 tsp. salt
- 1 tsp. nutmeg ((lemon zest, Vanilla Extract))
- 2½ tsp. yeast
Pour milk into a large bowl, add yeast and mix, and set aside for 5 minutes or until it rises; you can also use water instead of milk. If using instant yeast, skip the proofing.
- Then add butter or margarine, sugar, egg, salt and nutmeg, and mix until all the ingredients are thoroughly combined.
Add flour and mix using a wooden spatula. Then use an electric mixer until the dough leaves the sides of the bowl and comes to the center, gradually add more flour while mixing.
Cover the dough with plastic wrap and a clean kitchen towel, and leave for 1 hour warmly until it rises.
When the dough is ready, take a golf-ball size portion of it and fold it so that one side is rough and the other is round and smooth, arranged on a tray.
Pour oil into a pot over medium heat. When oil is hot enough, when you drop a portion of dough in the oil, it takes time to get golden brown, which means the temperature is ideal for frying.
When gateau is ready, take out of oil and place it on a plate lined with absorbent paper.
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- Mix yeast with lukewarm water/milk to efficiently activate it. If water is very hot, it will kill the yeast; if it is very cold, the yeast won't activate.
- Let it proof in a warm area; otherwise, it won't double in size.
- Don’t over-knead. Knead until the dough is smooth and elastic. Over-kneading can make the buns dense.
- Heat the oil to about 350°F (175°C). Test the temperature by dropping a small piece of dough in; it should sizzle and rise to the surface. Fry in small batches to prevent the oil temperature from dropping, which can lead to greasy buns.
- Use a slotted spoon to remove the buns and drain excess oil on paper towels to keep them from becoming greasy.
- Serve warm.
Lizzy says
The recipe is so good
Lady L says
I followed the recipe and it turned out exactly right! My family enjoyed it!
Khadijah Suleiman says
Thanks for the amazing recipes
Bilikis says
Delicious
Tambous Veronique says
Thank you aunty for the recipe
I used oat flour and it still came out perfect . 🙏🏼
Wow, nice to know. Thanks so much
Thanks so much
Bibi says
Thanks for the recipe 🥰, will definitely try it .
Bilikis says
So nice and yummy
Bilikis says
Thanks for this recipe ma.Am gonna try it
Tahiri Agbor says
🙏🙏
Tahiri Agbor says
Thank you for this amazing recipe aunty Claudy , I tried and it came out perfectly. 💞💞.
Thanks for the feedback. I truly appreciate it
Nzunghe says
I learned how to make gateau from this recipe a few years ago! No fail! ? ?
Thank you sis, Glad you are enjoying it. More amazing recipes coming.
Catherine Oside says
I will definitely try this ?
Ok good
Tina M. says
Thank you Claudy. It's indeed no fail.
Thanks so much for the feedback