Dougoup Beignets are traditional Senegalese donuts made from millet flour and flavored with peanuts. Soft inside and deliciously golden, they make a tasty and authentic snack, ideal to accompany tea or coffee.
Ingredients
- Fine millet flour (Dougoup): 300 g
- Wheat flour: 200 g (to provide flexibility and binder)
- Finely ground roasted peanuts: 100 g
- Powdered sugar: 120 g à 150 g
- Dry baker's yeast: 1 tablespoon (or 1 sachet of 8 g)
- Warm milk or warm water: 250ml to 300ml
- Vanilla sugar: 1 sachet
- Grated nutmeg: 1/2 teaspoon
- Salt: 1 pinch
- Frying oil
- Icing sugar: For sprinkling (optional)
Instructions
1. Prepare the yeast: In half a glass of milk or lukewarm water, dilute the baker's yeast with a spoonful of sugar. Leave to sit for 5 to 10 minutes until foam appears.
2. Mix the ingredients: In a large bowl, mix the millet flour, wheat flour, roasted peanut powder, sugar, vanilla sugar, nutmeg and a pinch of salt.
3. Form the dough: Pour in the reactivated yeast then the remaining lukewarm liquid gradually while kneading. Work the dough well until you obtain a homogeneous, supple and slightly sticky texture.
4. Rest (growth): Cover the dough with a clean cloth and let it rest in a warm place away from drafts for about 1 hour, until it doubles in size.
5. Shaping: Gently degas the dough. With lightly oiled or wet hands, take small portions of dough and shape them into even balls.
6. Frying: Heat an oil bath over medium heat (around 170°C). Dip the donuts in small batches so as not to lower the temperature of the oil. Let them brown evenly by turning them regularly for 3 to 5 minutes.
7. Draining and serving: Remove the donuts using a slotted spoon and place them on absorbent paper. Serve them warm, plain or sprinkled with a veil of icing sugar.