Desserts
Beignets Sucrés (Sweet Fritters)
Ingredients
- - 300 g (2.5 cups) all-purpose flour
- - 60 g (1/4 cup) sugar, plus extra for dusting
- - 7 g (2 1/4 tsp) instant dry yeast
- - 1/2 tsp salt
- - 200 ml (3/4 cup plus 1 tbsp) warm water
- - 1 tsp vanilla extract
- - 500 ml (2 cups) vegetable oil, for frying
Method
- In a large bowl, combine the flour, sugar, yeast and salt.
- Add the warm water and vanilla extract, mixing until a soft, slightly sticky dough forms.
- Knead for 5 minutes until smooth, then cover with a clean tea towel and let rise in a warm place for 1 hour, or until doubled.
- Heat the oil in a deep frying pan to 170°C (340°F).
- Pinch off small balls of dough and carefully drop them into the hot oil.
- Fry for 3-4 minutes, turning occasionally, until deep golden brown and cooked through.
- Drain on kitchen paper and dust generously with sugar while still warm.
Introduction: These simple sweet fritters, made from a light yeasted dough and fried to a puffy golden finish, are a popular treat sold by street vendors and made at home for celebrations throughout the Central African Republic.
Cultural Background: These simple sweet fritters, made from a light yeasted dough and fried to a puffy golden finish, are a popular treat sold by street vendors and made at home for celebrations throughout the Central African Republic.
Tips: Do not rush the rising time; a fully proofed dough gives the fritters their characteristic light, airy interior.
Variations: Add a pinch of ground nutmeg or grated orange zest to the dough for extra fragrance. Naturally vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm briefly in a 160°C (325°F) oven for 5 minutes; re-dust with sugar after reheating.
Nutrition: Per fritter (approx.): 130 kcal, 2g protein, 20g carbohydrate, 5g fat, 1g fibre.
FAQs:
Q: Can I make the dough ahead of time?
A: The dough can rise slowly overnight in the refrigerator; bring it back to room temperature before shaping and frying.
Q: Why didn't my fritters puff up?
A: This usually means the yeast was inactive or the dough did not rise long enough before frying.