Liberian Twisted Doughnuts is a traditional Liberian recipe for a classic yeasted doughnut that are twisted to shape and deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Twisted Doughnuts.
Sift the flour into a bowl, then whisk in and salt.
Warm the milk in your microwave to blood heat then dissolve the sugar and yeast in this. Set aside for 15 minutes until frothy.
Form a well in the flour, add the butter and egg then pour in the milk. Mix into the flour until smooth. Turn the dough onto a floured work surface and knead, incorporating a little more flour if too sticky, for about 10 minutes until smooth and elastic. Form into a ball, place in a floured bowl, cover with clingfilm (plastic wrap) then set aside in a warm place for 45 minutes until doubled in volume.
After this time, knock the dough back then turn out onto your floured work surface and divide into about 10 pieces. Working with each piece at a time, roll out into a rope about 20cm long. Cut each in half and roll each piece until about 15cm long. Turn into a hairpin and plait the ends, leaving a loop at the end. Seal and trim the loose ends.
Set the finished doughnut aside as you prepare the remainder of the dough. Once done, cover the dough with a tea towel and allow to rise for 30 minutes.
In the meantime, heat oil in a deep fryer or wok to 180C. Once the oil is hot, carefully lift up the first doughnut and drop in the hot oil. Add a few more (but don't over crowd the pan). Deep fry for a couple of minutes on the first side, then flip over and cook for the same time on the other side until nicely browned all over. Remove with a slotted spoon and drain on kitchen paper as you fry the next batch.
Dust with icing sugar or powdered sugar and serve.
