Puffy, golden fried dough balls dusted with sugar, a beloved Nigerien street breakfast and snack with a light, airy interior.
Instructions
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1
Dissolve yeast in warm milk with a pinch of sugar. Let sit 10 minutes until frothy.
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2
Mix flour, sugar, and salt in a bowl. Add eggs, melted butter, vanilla, and yeast mixture.
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3
Knead into a soft, slightly sticky dough. Cover and let rise 45 minutes until doubled.
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4
Heat oil to 175C. Pull off golf-ball-sized pieces of dough.
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5
Fry in batches for 3-4 minutes, turning once, until golden brown all over.
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6
Drain on paper towels and dust generously with powdered sugar while still warm.
Did You Know?
Nigerien beignet sellers start frying at 5 AM, and the smell of hot oil and sugar is the unofficial alarm clock of every Nigerien neighborhood.
The Story Behind Beignets Nigeriens
Beignets arrived in Niger through French colonialism but were completely adopted and adapted. Unlike French beignets, the Nigerien version is simpler, denser, and designed to be affordable street food. They are now so embedded in Nigerien culture that most people consider them an indigenous food.
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