Beignets soufflés RecipeOrigin: Chad Period: Traditional |
Ingredients:
160ml water 
Beignets soufflés Preparation:Method:Bring the water to a boil and add the salt, sugar and butter. When the water starts to boil add all the flour and mix with a spoon to form a smooth paste. Keep stirring until the dough begins to come away from the bottom of the pan. Take off the heat, allow to cool then add the eggs one by one. Knead the dough to allow air to penetrate. Tear-off pieces of dough and form into balls some 5cm in diameter. Place palm oil or goundnut oil to the depth of some 8cm in a wok, heat until quite hot then drop the dough balls in a few at a time and fry until golden brown. Take out with a slotted spoon and drain on kitchen paper. Serve hot. |
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