For the past few weeks we have been doing highly elaborate recipes and full multi dish meals and to be honest I’m tired. So I searched for a simple recipe that is still unique to the DRC and I found these Congolese beignets. They are not like the beignets you get in New Orleans and despite their similarities they’re much heavier than donuts. These little balls are unique all their own and quite delicious. We ate ours plain but they are traditionally enjoyed dipped in peanut butter or dusted with powdered sugar for some added sweetness. I adapted a recipe found on Bene Bakes, I halved her recipe and tweaked some things that I learned while making them 🙂 Enjoy!
- 500g AP Flour
- 8g yeast
- 150g brown sugar
- 1/2 tsp salt
- 375 ml warm water
- oil for frying
In a large bowl combine the flour, yeast, brown sugar and salt.
Make a well in the center and add water a little at a time. Mix using the dough hook attachment or a wooden spoon.
Knead in the bowl for about 5 minutes or until you have a smooth soft dough.
Cover the bowl with plastic wrap or a dish towel and allow to rise till it has doubled in size (mine took 2.5 hours- it was cold in my kitchen)
In a large pot heat a few inches of oil to 350℉.
Then using a wet spoon or your fingers pinch off a golf ball size piece of dough (as best you can) and carefully drop it into the hot oil. It was very sticky, so be prepared to get a little messy!
Fry both sides till GBD (golden brown and delicious)
Remove from the oil and allow to strain on some paper towels.
Enjoy traditionally with peanut butter or dust with some powdered sugar.