Nigerian Doughnut
Active dry yeast, warm milk and granulated sugar come together in this vegetarian — 70 minutes, 8 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Warm the milk until it is just lukewarm (about 38 to 43 C), stir in 1 teaspoon of the sugar and the yeast, and let it stand for 5 to 10 minutes until it turns foamy.
- In a large bowl, whisk together the flour, the remaining sugar, salt and nutmeg, then make a well in the centre.
- Beat the egg and melted butter into the yeast mixture, pour it into the well, and mix until a shaggy dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 1 to 1 1/2 hours, until it has doubled in size.
- Punch down the dough, roll it out to about 1.5 cm thick, cut into rounds or balls, and let them proof again for 20 to 30 minutes until puffy.
- Heat the vegetable oil in a deep pot to 170 to 175 C, testing with a small piece of dough that should sizzle and rise gently.
- Fry the doughnuts in batches for 2 to 3 minutes per side, turning once, until deep golden brown and cooked through, then drain on paper towels.
- While still warm, toss the doughnuts in the extra sugar to coat and serve.
You'll use: Frying pan / skillet · Large pot · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Nigerian Doughnut take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Nigerian Doughnut vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Doughnut is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Nigerian Doughnuts.jpg by Taoheedah, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.