Dessert · Botswanan

Magwinya: Botswana Doughnut Bites

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 23, 2026

These golden little fried doughnuts are a beloved street snack in Botswana, crispy outside and pillowy inside. The dough comes together in one bowl and needs just a single rise, so you get warm, sugar-dusted bites with barely any fuss. Perfect for a weekend treat or an easy dessert to share.

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Magwinya: Botswana Doughnut Bites

Why you'll love this

  • Crispy outside, soft and fluffy inside.
  • One easy dough, one rise, no complicated shaping.
  • A fun taste of Botswana street food at home.
  • Kids love scooping and sugar-dusting them.

EveryDayMeal recipe

Magwinya: Botswana Doughnut Bites

Prep
15m
Cook
15m
Total
120m
Serves
6
Level
Medium

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup warm water
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons active dry yeast
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vegetable oil (for the dough)
  • 1/2 cup powdered sugar, for dusting
  • 2 cups vegetable oil, for frying

Equipment

  • Stand mixer with dough hook
  • Heavy pot or Dutch oven
  • Deep-fry or candy thermometer
  • Cookie scoop or two tablespoons
  • Wire rack and sheet pan

Instructions

  1. In the bowl of a stand mixer, stir together the warm water, granulated sugar, and yeast. Let it sit until foamy on top, about 5 minutes, which tells you the yeast is alive and ready.
  2. Add the flour, salt, and 1 1/2 teaspoons vegetable oil to the bowl. Knead with the dough hook until you have a smooth, elastic dough, about 5 minutes.
  3. Shape the dough into a ball. Lightly oil the bowl, return the dough to it, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
  4. Pour about 2 inches of vegetable oil into a heavy pot and heat to 350 degrees F. Set a wire rack over a paper-towel-lined sheet pan nearby so the fried doughnuts stay crisp as they drain.
  5. Using a cookie scoop or two tablespoons, scoop rough balls of dough and gently drop them into the hot oil, working in batches so the pot is not crowded (crowding drops the temperature and makes them greasy).
  6. Fry each doughnut about 1 minute per side, turning halfway, until deep golden brown all over. Lift out and drain on the prepared rack.
  7. Let the doughnuts cool slightly, then dust generously with powdered sugar and serve warm.

Tips from the kitchen

  • Use a thermometer to keep the oil right at 350 degrees F; too cool and the doughnuts soak up oil, too hot and they brown before cooking through.
  • Fry a test piece first to check timing and doneness before committing a full batch.
  • Dust with powdered sugar while still slightly warm so it clings, but not so hot that it melts into a glaze.

Estimated nutrition per serving: 230 cal · 4g protein · 34g carbs · 9g fat

Make it your own

  • Skip the powdered sugar and dip the warm doughnuts in cinnamon sugar instead.
  • Serve alongside jam or honey for dunking.
  • Add a splash of vanilla to the dough for extra warmth.

Storing & make-ahead

Magwinya are best the day they are fried. Store leftovers in an airtight container at room temperature for up to 2 days, then reheat in a 350 degree F oven for a few minutes to re-crisp before dusting with fresh powdered sugar.

Good to know

Can I make the dough ahead?
Yes. After mixing, cover and refrigerate the dough overnight. Let it come to room temperature and finish rising before frying.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Why did my doughnuts turn out greasy?
The oil was likely too cool. Keep it steady at 350 degrees F and avoid crowding the pot.
Can I use instant yeast?
Yes. You can skip the proofing step and mix it straight into the flour, though proofing still confirms the yeast is active.

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