Breakfast
Beignets Sucrés (Sweet Fried Dough Balls)
Ingredients
- - 500 g (4 cups) plain flour
- - 100 g (1/2 cup) sugar
- - 7 g (2 1/4 tsp) instant yeast
- - 1 pinch salt
- - 300 ml (1 1/4 cups) warm water
- - 1 litre (4 cups) vegetable oil, for frying
- - Icing sugar, for dusting (optional)
Method
- In a large bowl, combine the flour, sugar, yeast, and salt.
- Gradually add the warm water, mixing until a soft, sticky dough forms.
- Cover the bowl with a clean towel and leave in a warm place to rise for 1 hour, until roughly doubled in size.
- Heat the oil in a deep pan to 170°C (340°F).
- Using a wet tablespoon, scoop small portions of dough and carefully drop them into the hot oil.
- Fry in batches for 3-4 minutes, turning occasionally, until golden brown all over.
- Remove with a slotted spoon and drain on a kitchen towel.
- Dust with icing sugar while still warm, if desired, and serve.
Introduction: Beignets are a beloved breakfast and snack across Burkina Faso, sold from woven baskets by roadside vendors from the early morning.
Cultural Background: Beignets are a beloved breakfast and snack across Burkina Faso, sold from woven baskets by roadside vendors from the early morning. Their light sweetness and crisp exterior make them a favourite with children on the way to school, often eaten alongside a cup of bouillie or tea.
Tips: Keep the oil temperature steady; if it is too hot the beignets will brown before cooking through. Wetting the spoon between scoops stops the sticky dough from clinging to it.
Variations: Add a pinch of grated nutmeg or a few drops of vanilla to the dough for extra flavour. Fill cooled beignets with a little jam using a piping bag for a treat-style version. Vegan as written.
Storage: Best eaten fresh; store any leftovers in an airtight container at room temperature for up to 1 day.
Reheating: Warm briefly in a dry frying pan or oven at 160°C (320°F) for 5 minutes to re-crisp.
Nutrition: Approx. 210 kcal, 4 g protein, 32 g carbohydrate, 8 g fat per beignet (based on 12 beignets).
FAQs:
Q: Why didn’t my dough rise?
A: Check that the water was warm, not hot, as water above 40°C (104°F) can kill the yeast.
Q: Can these be baked instead of fried?
A: Baking changes the texture significantly; frying is essential to the authentic beignet crust.