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Breakfast

Beignets

The Quirky Foodster Team

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20 min
Prep
20 min
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 10 g (2 1/4 tsp) instant yeast
  • 80 g (6 tbsp) sugar
  • 1/2 tsp salt
  • 300 ml (1 1/4 cups) warm water
  • 1 tsp ground nutmeg
  • Vegetable oil, for deep-frying
  • Powdered sugar, for dusting

Method

  1. In a large bowl, whisk together flour, yeast, sugar, salt, and nutmeg.
  2. Gradually add warm water, mixing until a soft, slightly sticky dough forms.
  3. Knead for 8 minutes until smooth and elastic, then cover and let rise in a warm place for 1 hour, until doubled.
  4. Heat oil in a deep pot to 170°C (340°F).
  5. Using two spoons, scoop small portions of dough and carefully drop into the hot oil.
  6. Fry in batches for 3-4 minutes, turning occasionally, until golden brown all over.
  7. Drain on paper towels and dust generously with powdered sugar while still warm.

Introduction: Introduced through French colonial influence and fully adopted into Gabonese daily life, these simple fried dough balls are sold each morning by street vendors outside schools, markets, and bus stops across Libreville and Port-Gentil, often eaten alongside coffee or odika porridge.

Cultural Background: Introduced through French colonial influence and fully adopted into Gabonese daily life, these simple fried dough balls are sold each morning by street vendors outside schools, markets, and bus stops across Libreville and Port-Gentil, often eaten alongside coffee or odika porridge.

Tips: Keep the oil temperature steady; if it is too hot the beignets brown before cooking through, and if too cool they absorb excess oil.

Variations: Some vendors add mashed ripe banana to the dough for natural sweetness, or fill the fritters with fruit jam after frying. Already vegetarian and vegan as written.

Storage: Best eaten fresh the same day; store any leftovers in an airtight container at room temperature for up to 1 day.

Reheating: Warm in a dry skillet or oven at 160°C (320°F) for 5 minutes to re-crisp.

Nutrition: Approx. 220 kcal, 4 g protein, 8 g fat, 33 g carbohydrates per serving (2 fritters).

FAQs:

Q: Why didn't my dough rise?

A: Check that your water was warm, not hot — water above 45°C (113°F) can kill the yeast.

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