Breads
Guinean Fried Dough Balls
The Quirky Foodster Team
Ingredients
- 300 g (2.5 cups) all-purpose flour
- 40 g (3 tbsp) granulated sugar
- 7g (2.25 tsp) instant yeast
- 180 ml (3/4 cup) warm water
- 3g (1/2 tsp) salt
- 500 ml (2 cups) vegetable oil, for frying
Method
- Dissolve the yeast and a pinch of the sugar in warm water and let sit for 5 minutes until foamy.
- In a large bowl, combine flour, remaining sugar and salt.
- Pour in the yeast mixture and knead into a smooth, slightly sticky dough for about 8 minutes.
- Cover and let rise in a warm place for 1 hour, until doubled in size.
- Heat oil to 170°C (340°F) in a deep frying pan.
- Pinch off small pieces of dough, roll into balls, and fry for 3-4 minutes, turning, until deep golden and cooked through.
- Drain on paper towels and serve warm.
Introduction: These simple fried dough balls are a popular breakfast bread and snack sold by street vendors across Guinean towns, often enjoyed with a hot cup of tea or coffee in the early morning.
Cultural Background: These simple fried dough balls are a popular breakfast bread and snack sold by street vendors across Guinean towns, often enjoyed with a hot cup of tea or coffee in the early morning.
Tips: Keep the oil temperature moderate so the dough balls cook through before the outside darkens too much. Test one ball first and adjust frying time as needed.
Variations: Add a pinch of grated nutmeg to the dough for extra flavour. Roll warm balls in sugar for a sweeter treat.
Storage: Best eaten fresh the day they are made.
Reheating: Reheat in a low oven for a few minutes to restore some crispness.
Nutrition: Calories: 210 kcal | Protein: 4 g | Carbs: 30 g | Fat: 8 g | Fibre: 1 g
FAQs:
Q: Why didn't my dough rise?
A: Check that the water was warm, not hot, as very hot water can kill the yeast.
Q: Can I bake these instead of frying?
A: Baking will produce a different, more bread-like texture, but you can bake at 190°C (375°F) for about 15 minutes.
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