#west african recipe

[askwhatsforlunch]

Beignets

These beautifully golden, light and fluffy Beignets are part of a favourite dish Dad has cooked for us since we were little. And I distinctly remember Jules and I would fight for the last one! More often than not she'd win, for I'd be inclined to share and halve it, and she would just pick it up and gobble it up. Today, Dad and I made these together, and I'm really happy with the result (and since Jules has returned home, I ate the last one!)

Ingredients (makes about 3 dozens):

1 tablespoon active dry yeast

1/4 cup lukewarm water

500 grams plain flour

1/2 cup caster sugar

1 teaspoon salt

1 tablespoon Vanilla Sugar

2 tablespoons sunflower oil

1 1/4 cup water

1 litre/4 cups sunflower or vegetable oil

In a small bowl, combine yeast and water. Give a stir, cover with cling film, and let sit, 10 minutes, until foamy.

In the bowl of an electric stand mixer, with the hook attachment fitted, combine flour, sugar, salt and Vanilla Sugar. Beat on medium speed until combined.

Add sunflower oil and half of the water in the middle of the dry ingredients, and start beating again, on medium speed, until a soft dough starts coming together.

Add yeast mixture and, gradually increasing speed to high, gradually pour in remaining water (you may not need all of it, or may need more), until you have a smooth and slack batter, a bit thinner than a brio dough. Scrape the sides with a spatula to make sure it's all well-combined.

Cover bowl with cling film, and place in a warm, draught-free place. Allow dough to rise, at least a couple of hours, until doubled in size.

Heat sunflower oil in a large pot.

Pour water in a small bowl.

Wet your (clean) hand in the water, and scoop about a tablespoonful of the risen batter, on the side of the bowl with it.

Carefully drop it in the hot oil. If it rises up quickly, drop a few more tablespoonfuls of the batter, so you have about 6 to 8, depending on the size of your pot (they need a bit of room to expand).

Flip them on each side with a wooden spoon, until golden brown all over. If they colour too quickly, reduce heat to medium. Using a slotted spoon, transfer to a shallow plate lined with paper towels and repeat until all Beignets are fried, keeping those which are ready warm. 

Eat Beignets hot, as they are as a snack, or sprinkled with sugar or Cinnamon Sugar. Or enjoy them as they're meant to, as a side to a fragrant and spicy Bean Sauce!

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