Senegalese cake donuts are small donuts that are crispy on the outside and soft on the inside, delicately flavored with nutmeg and vanilla. A great classic of Senegalese street food and childhood snacks!
Ingredients
- Wheat flour: 500 g (fluid wheat flour (type T45 or T55))
- Powdered sugar: 125 g à 150 g
- Soft butter: 50 g (melted or very soft ointment)
- Eggs: 2 large eggs
- Warm milk: 100 ml (or lukewarm water)
- Baking powder: 1 sachet (approximately 11 g)
- Grated nutmeg: 1/2 teaspoon (a must for authentic flavor)
- Vanilla sugar or vanilla extract: 1 sachet
- Fine salt: 1 pinch
- Frying oil: Sufficient quantity for the oil bath
Instructions
1. Mix the dry ingredients: In a large terrine, pour the sifted flour, sugar, baking powder, grated nutmeg, vanilla sugar and a pinch of salt. Mix everything well.
2. Add the fats and eggs: Make a well in the middle, break in the eggs and add the melted butter. Start mixing by hand or with a wooden spoon.
3. Form the dough: Pour in the lukewarm milk little by little while kneading. Work the dough until it forms a ball of firm, smooth, supple and non-sticky dough (similar to shortbread or cookie dough). Let sit for 15 to 30 minutes.
4. Shaping the donuts: Take small portions of dough the size of a walnut. Roll them between the palms of your hands to form nice smooth balls or small cylinders.
5. Frying: Heat the oil in a saucepan or sauté pan over medium heat. The oil should be hot but not smoking, to allow the donuts to cook through without burning. Dip the dough balls in small rounds.
6. Coloring: Leave to fry, stirring from time to time with a slotted spoon, until the fritters take on a magnificent, uniform golden brown color.
7. Draining and tasting: Take out the donuts and place them on absorbent paper. Serve them warm or cold as a snack.