Senegalese Beignets
Crisp yeast doughnuts, golden outside and airy inside – sold on every street corner in Senegal.
- 90 min
- 80 kcal / serving
- medium
- vegan
- Protein
- 1.4 g
- Fat
- 2.8 g
- Carbs
- 11.8 g
Contains: gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
24 servings
- 300 g wheat flour
- 1 sachet dried yeast
- 50 g sugar
- 1 pinch salt
- 1 pinch nutmeg
- 200 ml lukewarm water
- 1 tbsp oil
- Oil for deep-frying
- 2 tbsp icing sugar
Method
- Mix flour, yeast, sugar, salt and nutmeg. Add the water and 1 tbsp oil and knead for 8 minutes into a soft, slightly sticky dough.
- Cover and prove in a warm place for 1 hour until doubled in size.
- Heat the frying oil to 170 °C. Oil that is too hot browns the outside before the centre is done.
- Using two oiled tablespoons, scoop walnut-sized portions (about 24 pieces) and slide them carefully into the oil.
- Fry for 3 to 4 minutes until golden, turning once, and drain on kitchen paper.
- Dust with icing sugar while still warm.
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