White Line Nigerian Doughnut (Pillow Doughnut)

1. Mix the flour and yeast together in a bowl. Ensure to sift them first.

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

3. Add margarine and mix.

4. Mix egg and vanilla flavour to form crumbs.

5. Make a well in the center and start adding warm water gradually until the dough is soft and pliable.

6. Transfer to your table, sprinkle some flour, and knead to form a dough for about 20-25 minutes. Do not overwork your dough.

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

8. After it doubles, punch it down and start forming balls with the dough. Use a scale to measure for equal sizes.

9. Place each ball on a separate paper to make it easy to drop in oil without deflating the dough.

10. Allow the dough balls to rise until doubled in size.

11. Heat your oil until it is just hot enough to cook the dough. To test for heat, drop a small piece of dough into the oil. If it floats immediately, the oil is ready; if it sits back in the oil, it's too cold.

12. Pick one dough ball using the paper and drop it carefully into the oil. You should see tiny bubbles, not large ones. Slow fry to ensure it gets well-cooked inside.

13. Flip the doughnut once it's golden brown.

    

14. Place on a kitchen towel to remove excess oil and allow to cool.

15. You may fill with jam or any filling of your choice.

To Fill with Jam

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

2. Make a hole, insert the nozzle, and squeeze the jam in.