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WHITE LINE DOUGHNUT
(Pillow Doughnut) RECIPE

🌟 INGREDIENTS

◾️3 cups of flour
◾️½ cup sugar
◾️1 tbsp of instant dry yeast
◾️4 tbsp of margarine
◾️1 large egg (optional)
◾️½ tbsp vanilla flavour (optional)
◾️½ cup of warm water
◾️Oil for frying (just enough to let the dough float).

🌟 PROCEDURE

◾️Mix the flour and yeast together into a bowl. Ensure to sift them first.

◾️Sift other dry ingredients into the bowl and mix thoroughly.

◾️Add margarine and mix.

◾️Mix egg and flavour to form crumbs.

◾️Make a well at the center and start adding warm water gradually until it's soft and pliable.

◾️Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don't overwork your dough).

(It should have become stretchy after 25minutes of kneading).

◾️Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.

◾️After it doubles, punch it down and start forming your balls with your dough.

(You can use scale to measure so that you have equal sizes).

◾️Place each ball on a separate paper,

(This will make it easy for you to drop in oil without deflating the dough).

◾️Allow these to rise to until doubled in size.

◾️Heat your oil until it is just hot enough to cook your dough.

(To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it's too cold for your dough).

◾️Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones.

(Slow fry it, to ensure that it gets well cooked inside).

◾️Flip the dough once it's golden brown.

◾️Place on kitchen towel to remove excess oil, allow to cool

(You may desire to fill with jam or any filling of your choice).

➡️ TO FILL WITH JAM

◾️Use a round nozzle and a piping bag to fill the jam.

◾️Make a hole, insert the nozzle and squeezed the jam in it. That's all.Enjoyl ♥💕😍

Ingredients for Gbegiri Soup

150g Black Eyed or Brown Beans

1 small smoked Mackerel/Titus

1 tablespoon ground crayfish

1 big stock cube

1 cooking spoon palm oil

Pepper and salt (to taste)

Before you cook Gbegiri Soup

Ensure you have some beef and chicken stew because the beef for the Gbegiri Soup comes from this stew.

Remove the beans coat and soak the beans for about 3 hours. This soaking makes the beans soft so that it cooks in less time. This way there will be no need to use potash to cook the beans. If you are using peeled and dried beans, you will need to soak it overnight.

Prepare other ingredients: pound/blitz the pepper and grind the crayfish.

Cooking Directions

Put the peeled and soaked beans into a sizeable pot. Pour water to cover the beans and start cooking at medium heat.

While the beans is cooking, prepare the Ewedu Soup which is used to eat the Gbegiri Soup.

Cook the beans till they become so soft that it practically melts when you mash it with your fingers. This takes about 1 hour. You will need to top up the water from time to time but make sure the water is always at the same level as the beans. This ensures that you have just the right amount of water in the soup when the beans is done.

When the beans is well done and soft, blend it. It is not advisable to blend hot food in blenders with plastic jugs so if your blender has a plastic jug, seive the soft beans with a sieve that has a mire mesh.

Pour the beans into a pot and set back on the stove, add the smoked fish, salt, pepper, crayfish, stock cube and palm oil.

Cover the pot and cook at low heat for about 5 minutes or till the oil blends with the rest of the ingredients. This is when the oil changes from red to yellow.

Stir from time to time so it does not burn.

That's it! The Gbegiri Soup is done.

Dish the soup with Ewedu Soup, get the meat from your Beef & Chicken Stew and eat with Amala or any other swallow. Enjoy