Ingredients
- Millet flour: 500 g (fine millet flour).
- Wheat flour: 100 g (added to give a better structure to the donuts).
- Sugar: 100g to 150g (depending on your preference).
- Yeast: 1 tablespoon of dry baker's yeast.
- Lukewarm water: About 300 ml to 400 ml (to form the dough).
- Aromatics:
- 1 teaspoon of nutmeg (grated).
- 1 sachet of vanilla sugar or 1 teaspoon of vanilla extract.
- A pinch of salt.
- Oil: Sufficient quantity for frying.
Instructions
1. Preparing the dough
- In a large bowl, mix the millet flour, wheat flour, sugar, salt, nutmeg and vanilla sugar.
- Dissolve the yeast in a little warm water and let sit for 5 minutes.
- Gradually add the warm water and yeast mixture to the dry ingredients.
- Mix by hand or with a wooden spoon until you obtain a thick, smooth and slightly elastic dough (thicker than pancake dough, but softer than bread dough).
2. Fermentation
- Cover the bowl with a clean cloth.
- Let the dough rest in a warm place for about 1 to 2 hours, until it rises and small air bubbles appear on the surface.
3. Frying
- Heat the oil in a deep skillet or pot over medium heat.
- Wet your hands or use two spoons to form small balls of dough.
- Gently place them in the hot oil.
- Fry until dark golden brown and crispy on the outside. Note: Millet fritters are naturally darker than wheat fritters.
4. Draining
- Remove the donuts and place them on absorbent paper to remove excess oil.