CAMEROON DOUGHNUTS RECIPE
Published Apr 07, 2017
Updated Sep 26, 2018
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 Guys, this Cameroonian doughnut recipe is hands down one of the easiest and most palatable recipes you will ever make. It comes together in a few minutes.You could make these for a quick breakfast, a quick snack or a quick treat for guests. They are also great for parties! I love making a big batch and keeping at home just so you know, I could feed myself some when I so wish.
These classic drop doughnuts are soft and pillow-like on the inside and taste like something better than cake. To make them, all you need to do is mix together the dry ingredients then you throw in the wet ingredients and mix. Easy doughnutty!
Watch me making some in the video:
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Ingredients
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Flour- 3 cups
Margarine- 6 level tablespoons
Baking powder- 1 teaspoon
Liquid milk- 1 cup
Grated nutmeg- 1 teaspoon
Sugar- 1 cup
Salt- a quarter teaspoon
Eggs- 2
Oil for frying: 1 litre
Directions
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Step 1
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Pour oil into a pot and set to heat on medium heat.
Step 2
In a bowl, rub in flour, baking powder, nutmeg, salt and margarine until the mixture looks like fine breadcrumbs.
Step 3
Beat eggs with sugar and milk, add into the flour mixture and mix until smooth.
Step 4
Add in a little water (about half to one cup) until the batter is a dripping consistency just like puff puff batter.
Step 5
Deep fry into small balls in heated oil. To create the balls, wet hands and carry some of the batter with one hand and cut some of it into the oil.
If this doesn’t work for you, use a teaspoon or ice cream scoop to spoon the batter into the oil.
Step 6
Flip when one side is golden brown. Remove from the oil when balls are completely golden brown. Place on paper towel to drain.
Oh my! These are sooooo good! Remember, you only need about 30 minutes.
Enjoy!
Cameroon Doughnuts Recipe
How to make perfect Cameroonian drop doughnuts. They come together in only 30 minutes!
Ingredients
- 3 cups flour (360 g)
- 6 tablespoons margarine - levelled (or softened butter)
- 1 teaspoon baking powder
- 1 cup liquid milk
- 1 teaspoon grated nutmeg
- 1 cup granulated sugar (200 g)
- 1/4 teaspoon salt
- 2 eggs
- Oil for frying - I used canola
Instructions
- Pour oil into a pot and set to heat on medium heat.
- In a bowl, rub in flour, baking powder, nutmeg, salt and margarine until the mixture looks like fine breadcrumbs.
- Beat eggs with sugar and milk, add into the flour mixture and mix until smooth.
- Add in a little water until the batter is a dripping consistency just like puff puff batter.
- Deep fry into small balls in heated oil. To create the balls, wet hands and carry some of the batter with one hand and cut some of it into the oil.
- If this doesn't work for you, use a teaspoon or ice cream scoop to spoon the batter into the oil.
- Flip when one side is golden brown. Remove from the oil when balls are completely golden brown. Place on paper towel to drain.
Notes
Your oil shouldn't be too hot. If it is, your doughnuts will brown quickly without getting cooked inside. Medium heat will work perfectly. When doughnuts cool completely, you could place them in an airtight container or bag and save for up to a week. Refrigerate for best results and lightly warm in an oven before eating.
Nutrition
Calories: 76kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 101IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 0.5mg
Tried this recipe?Mention @preciouscore or tag #PreciousCore!
 
 If you make these doughnuts, please take a picture of them and tag me in a photo on Instagram: @preciouscore. I’ll love to see!
*Recipe updated from when first published on June 13, 2016.
Good day Ma, I just did mine and it’s good. But please, how do I cut it so that it does not have these long edges. I used my hand. Thanks a lot.
Thanks alot Ma. I’ll definitely try it
Hi Mary, I just saw your post on my Facebook page. Thanks for sharing, dear.
Hello Ma, thanks so much for the recipe, just did mine and it awesome, really wish I could show u to see, my Instagram isn’t functioning well, don’t u have a fb page???
Hi Mary, I just saw your post on my Facebook page. Thanks for sharing, dear.
Your recipes always come in handy. Thank you Mrs Precious
You are welcome, dear.
Typo – How do I store and for how long
Keep in an airtight bag or container. It could last for up to two weeks.
Joe do I store these so they remain soft?
Thank you
Hello mum nice recipe. I tried it and seal in a plastic bag but it got fermented within one week what can be the problem?
So sorry for the late response – just seeing this now. It could be that the environment was too hot. I’ll advice that you place them in a fridge after sealing in an airtight bag.
Yay! Finally made the doughnuts! Today was a busy day: doughnuts and chin chin. It’s Christmas!. Again thank you for the recipe. It was easy to follow and they came out perfectly.
It’s definitely Christmas chez toi, Nina! You’re most welcome, dear.
Hello Previous dear, I really want to try this recipe today but I don’t know how to preserve the already made Doughnuts for later consumption. Thanks for sharing.
Hi dear, store in an airtight container/bag so it can last long. The key thing is it shouldn’t be exposed to air.
Precious thanks thanks thanks for good work n bringing back lotta memories. Very lovely recipes I am going to try them all. God bless you n yours
Hi Prescious, can i get an estimated quantity of how many doughnuts thos recipe can give? Thanks a million
Hi BI, unfortunately I’ve never counted but I’m guessing about 20-30 doughnuts.
Hi mumy presh thanks alot for this great recipe.i have been searching for something like this am just going to gladly try it
So glad to help, dear.
I did not add yeast, i only used the exact ingredients as shown on the post.
Hi Bisong, are you saying you measured your ingredients exactly as I prescribed? If you did so then this is really strange. You should get great doughnuts with my exact measurements and instructions. Did you watch the video already? You can view it here: https://www.youtube.com/watch?v=dQ4KyVa4apE
Hi,
I made my own dougnuts but i dont know what went wrong. The first time the doughnuts were perfect and still soft till the next day. But the second and third times, the balls had more of a puff-puff appearance; more puff-puffy than doughnuty (if i can use the expressions), don’t know if you understand what am trying to say. Usually I find doughnut surface to be slightly rough with what seems like small holes, but that was not what I got. Mine appeared rather smooth and even strong by the end of the day. Please what went wrong, is it the dosage, the type of milk etc.
NB: the first time i used liquid milk with very little water but the second time i used powder milk which i transformeed to liquid by adding some water, could this be the problem? But you said we could use powder milk and mix with water!!!!!
Hi Bisong, did you add yeast to it? That could make it taste like puff puff. Please be sure to follow my exact recipe: the right measurement of ingredients and directions for best results. I don’t think the milk is an issue here. Hope you try again.
Hihihihi and hello Precious, i also change diapers and cook food. Above all, I love and serve Jesus and love coconuts.
Thank you so much for your recipe, it’s easy to make, simple and a great result
Awww that means we could be best friends in real life! Thanks so much for writing, dear. Glad to hear of your success with the recipe.
Hi Precious
Made some doughnuts over the weekend. Turned out great and Delicious.
Thanks for sharing your recipe.
Remain blessed dear.
So happy to hear that, Frances!
Thanks for the feedback.
Looks very simple,thanks for us brilliant knowledge
You are welcome, dear!
Hello Precious.
You are a Darling. Thanks so much for your response.Watched the videos as well.
Now I get the picture well.
Thanks so much.
You are most welcome, dear.
Hi Precious some months back i asked the question if i am to make 6 cups of flour,should i double all ingredients? still waiting for an answer
Hi Magdalene, so sorry I missed your question. Yes, double all the ingredients. 🙂