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Mikates (Congolese Sweet Doughnuts)
Mikates (Congolese Sweet Doughnuts) is a traditional Congolese (from the Democratic Republic of the Congo) recipe for a classic sweet yeasted doughnut that is eaten as a snack. The full recipe is presented here and I hope you enjoy this classic Democratic Republic of the Congo version of: Congolese Sweet Doughnuts (Mikates).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+100 minutes proving)
Makes:
8
Rating: 
Tags : Vegetarian RecipesDr-congo Recipes
These are the favourite snack food of Kinshasa, the capital of the Democratic Republic of the Congo. There are two types — sweet as here, but they can also be served with spicy meat fillings.
Ingredients:
500g plain flour
200g sugar
1 packet active, dried, yeast
2 tsp salt
2 packets of vanilla sugar
300 to 400ml warm water
oil for frying
Method:
Stir the yeast and 1 tbsp sugar into 100ml warm water. Whisk to combine then set aside to prove for 10 minutes. By the end of this time, the yeast mixture should be frothy.
Mix together the flour, remaining sugar (including the vanilla sugar) and salt in a small bowl. Form a well in the centre, add the yeast mixture and mix well. Gradually work in the remaining water, adding just enough to yield a soft dough.
Knead the dough until elastic, then cover the bowl with a damp cloth and set aside in a warm place to prove for about 90 minutes, or until the dough has doubled in volume.
After this time, knock the dough back.
Heat oil in a deep fryer or wok to 180°C and have a bowl of water at the ready.
Moisten your fingers then take a small portion of the dough. Shape into a ball with your fingers then carefully use your thumb to push the dough into the hot oil. Repeat this process until the fryer is filled with the doughnuts (but do not over-crowd).
Fry the doughnuts until browned on all sides, then remove with a slotted spoon and drain on kitchen paper. When the oil is at the correct temperature, the mikates will sink to the bottom as they are added, but will then rise to the surface.
The mikates can be eaten hot, warm or cold and are typically dusted with powdered sugar before serving.
As a variant, add 50g grated coconut and 2 tbsp grated lime zest to the batter. The modern method of eating them is to dip in a little nutella (or a home-made chocolate and hazelnut spread) before consuming.
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