This post may contain affiliate links
Just like ” Puff Puff and Doughnuts” You will love this super crunchy on the outside and soft on the inside Cameroonian Gateau.
This has many names in some countries in Africa, like in Ghana, 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 it comes to making gateau.
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).
Can it be a Plan ahead recipe?
Many times, I mix my dough and let it rise overnight in the refrigerator and I fry it in the morning. Don’t let it rise at room temperature overnight. NO! The dough will ferment due to over activity of the yeast.
Which ingredients to use?
- All-purpose flour: Can use without sifting. Self-rising flour can’t be used because it contains baking powder and not 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 ok and perfect to use. I often use liquid milk for extra flavor and rich texture. 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.
How to preserve Gateau:
Can be stored at room temperature for 2 days, then freeze for up to 3 months. Thaw and microwave for 20-30 seconds to consume.
Cameroonian Gateau Recipe (Deep Fried Dough)
- 1 Kitchen Aid Stand Mixer Can mix Manually
- 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.
- 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.
- Reduce or turn off heat each time you are frying new batch and turn back on when new batch comes in so it cooks evenly.