Magwinya: Doughnut Bites from Botswana

Name: Magwinya: Doughnut Bites from Botswana
Ingredients: 300g All purpose flour; 1/4 cup Warm Water; 2 tablespoons Sugar; 1 1/2 tsp Yeast; 1/4 tsp Salt; 1 1/2 tsp Vegetable Oil; 1/2 cup Ground Sugar; 2 cups Vegetable Oil

Dessert

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Make Magwinya: Doughnut Bites from Botswana once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Magwinya: Doughnut Bites from Botswana — Dessert recipe — Magwinya: Doughnut Bites from Botswana

Level Hard

Ingredients

300 g All purpose flour
¼ cup Warm Water
2 tbsp Sugar
1 ½ tsp Yeast
¼ tsp Salt
1 ½ tsp Vegetable Oil
½ cup Sugar
2 cup Vegetable Oil

Method

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.

Tips for the best Magwinya: Doughnut Bites from Botswana

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.

Variations

Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.

Serving ideas

Dust with icing sugar just before serving and pair with coffee or tea.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

What can I substitute for all purpose flour?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make Magwinya: Doughnut Bites from Botswana ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

Is this Magwinya: Doughnut Bites from Botswana recipe hard to make?

It is rated hard: 8 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source