Beignets Nigeriens — Print Recipe

Puffy, golden fried dough balls dusted with sugar, a beloved Nigerien street breakfast and snack with a light, airy interior.

Ingredients

1 Dissolve yeast in warm milk with a pinch of sugar. Let sit 10 minutes until frothy.
2 Mix flour, sugar, and salt in a bowl. Add eggs, melted butter, vanilla, and yeast mixture.
3 Knead into a soft, slightly sticky dough. Cover and let rise 45 minutes until doubled.
4 Heat oil to 175C. Pull off golf-ball-sized pieces of dough.
5 Fry in batches for 3-4 minutes, turning once, until golden brown all over.
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.