Entree: Benin – Yovo Doko (Sweet deep-fried dough balls popular as street food in Benin)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) ground nutmeg
- 2 large eggs, approx. 100 g total
- 1 1/2 cups (360 ml) warm water (about 110°F / 43°C)
- 1 tsp (5 ml) vanilla extract
- 4 cups (960 ml) vegetable oil for deep-frying
- Powdered sugar for dusting (optional)

Instructions

1. In a small bowl combine warm water, 1 tsp (4 g) of the sugar from the measured amount, and the yeast. Stir and let stand 5–10 minutes until foamy.
2. In a large mixing bowl whisk together the flour, remaining sugar, salt, and nutmeg. Make a well in the center and add the eggs, vanilla, and the yeast mixture.
3. Stir to form a thick, sticky batter. Add a little extra water if necessary to reach a consistency that will form soft mounds when scooped. Cover the bowl with a clean towel and let rise in a warm place until doubled, about 45–60 minutes.
4. Heat the oil in a deep pot or fryer to 350°F (175°C). Use a candy/deep-fry thermometer if available.
5. Using two spoons or a small ice-cream scoop, drop spoonfuls of batter into the hot oil, taking care not to overcrowd. Fry in batches until golden brown on all sides, about 3–4 minutes per batch.
6. Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar if desired and serve warm.