Mofo Baolina
Mofo Baolina (MOO-foo bah-oo-LEE-nah)
Malagasy Fried Doughnut
Puffy, golden fried dough balls dusted with sugar, crispy outside and airy inside, a beloved Malagasy street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: powdered sugar
Accompaniments: vanilla tea
Instructions
-
1
Mix flour, sugar, yeast, and salt.
-
2
Add warm water and egg, knead into soft dough.
-
3
Cover and let rise 20 min until puffy.
-
4
Heat oil to 170°C. Pinch off small balls of dough.
-
5
Fry in batches until golden all over, about 3-4 min.
-
6
Drain and dust generously with powdered sugar.
Did You Know?
Mofo baolina means "round bread" in Malagasy and is the island's answer to the doughnut, found at every market and roadside stall.
Chef's Notes
Equipment Tips
- deep pot for frying
- mixing bowl
- slotted spoon
Garnishing
powdered sugar
Accompaniments
vanilla tea
The Story Behind Mofo Baolina
Introduced during the French colonial period, mofo baolina adapted the concept of fried dough to Malagasy tastes. The simple recipe made it accessible to all social classes, and it quickly became one of the most popular street foods across the island.
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