Beignets Dougoub (Puffed Millet Doughnuts) is a traditional Senegalese recipe for a classic snack of deep fried beignets made with a blend of millet flour, plain flour, sugar, butter and milk with spices leavened with baking powder. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Puffed Millet Doughnuts (Beignets Dougoub).
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These are a classic Senegalese snack, fried beignets (doughnuts) made from a blend of millet and wheat flour flavoured with vanilla sugar and orange blossom water.
Ingredients:
100g millet flour
100g wheat flour
100g sugar
25g butter, melted and cooled
100ml whole milk, warmed
1 packet (15g) of vanilla sugar
1 packet (10g) of baking powder
1 egg
1 tsp freshly-grated nutmeg
2 tbsp orange blossom water
oil for deep frying
Method:
For the beignet (doughnut) dough: In a large bowl sift together the flours and baking powder. Whisk in the sugar, vanilla sugar and nutmeg. Form a well in the centre and add the orange blossom water and egg. Stir to combine.
Add the melted and cooled butter, along with 100ml (2/5 cup) hot water and the warm milk. Mix well until you have a smooth batter. Cover with a clean tea towel and set aside to rest for 60 minutes.
Heat oil in a deep fryer, wok or large saucepan. As the dough is sticky, you will need to use a tablespoon to shape balls from the batter. Drop in the hot oil and fry for 3 minutes then flip over and cook on the other side. They should be nicely browned and puffed up (do not add to many to the pan at a time).
Once cooked drain on kitchen paper as you fry the next batch.
Pile the doughnuts on a plate, dust with icing sugar and serve with a tall glass of cold milk.
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