Pillowy, golden fried dough balls with a crispy exterior and airy interior, dusted with sugar and devoured warm as the quintessential Malian street breakfast.
Instructions
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1
Dissolve yeast in warm water with 1 tsp sugar. Let stand 10 minutes until frothy.
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2
Mix flour, remaining sugar, and salt. Add yeast mixture, egg, and oil. Knead into a soft dough.
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3
Cover and let rise for 30 minutes.
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4
Pull off small pieces and shape into balls or flatten slightly.
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5
Deep fry at 170C until golden brown, about 3-4 minutes, turning once.
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6
Drain and dust with powdered sugar. Serve warm.
Did You Know?
In Bamako, beignet sellers set up their stalls before dawn, and the sweet aroma of frying dough is the unofficial alarm clock of the city.
The Story Behind Beignets Maliens
Beignets arrived in Mali through French colonial influence but were quickly made local. Malian beignets are typically less sweet and denser than their French counterparts, reflecting the Sahelian preference for substantial, filling foods.
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