Bofrot, Milk Ice Cream Recipe
Make Bofrot, Milk Ice Cream Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bofrot (Doughnuts)
Milk Ice Cream
Method
Bofrot (Doughnuts)
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, yeast, and salt. Mix well.
- 2
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the Bofrot
Once risen, punch down the dough and divide it into small balls (about 2 inches in diameter).
- 6
Second Rise
Place the shaped dough balls on a floured tray, cover with a towel, and let them rise for another 30 minutes.
- 7
Fry the Bofrot
Heat the vegetable oil in a deep pan over medium heat. Fry the dough balls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Milk Ice Cream
- 8
Mix Ingredients
In a medium bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until well combined.
- 9
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
- 10
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
- 11
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
