Magwinya: Doughnut Bites from Botswana

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Make the doughMix the dough.
2. 2In a stand mixer bowl. add the water, sugar, and yeast. Leave to get foamy, about 5 minutes.
3. 3Add in the flour, salt, and vegetable oil.
4. 4Knead with a dough hook until a smooth dough forms, about 5 minutes.
5. 5Leave the dough to rise.
6. 6Remove the dough from the mixer bowl and form into a ball. Lightly mist the bowl with oil and replace the ball of dough into it. Cover the bowl and let rise in a warm place, 1 to 1½ hours, until doubled.
7. 7ShapeShape and fry the doughnuts.
8. 8Preheat about 5cm (2") of vegetable oil in a pot to 180℃ / 350℉ – you can use a smaller pot needing less oil to fill but cooking less doughnuts at a time, or a larger one and cook more each batch.
9. 9I also like to set up a drying rack set over a paper-towel-lined sheet pan to drain the doughnuts on, so they stay crispy. You can also prep a plate with paper towels if you don't want to bother.
10. 10When the oil is at temperature, use a cookie scoop or two regular tablespoons to form a piece of dough into a rough ball shape and put the in the oil.
11. 11Repeat for as many doughnuts as will fit in your pot without overcrowding.
12. 12FryFry each doughnut for about a minute on each side, turning halfway through. Drain on prepared rack or paper towels.
13. 13When the doughnuts have cooled slightly, sprinkle with powdered sugar.