Entree: Benin – Central Culinary Region – Yovo Doko (Deep-fried West African yeast dough fritters, slightly sweet and tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 1 hr 30 min

Total 2 hrs 5 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) whole milk, warmed to about 105–110°F (40–43°C)
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, approx. 1.8 oz (50 g) each
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 ml) vanilla extract
- 4 cups (960 ml) vegetable oil for deep-frying
- 2 tbsp (30 g) powdered sugar for dusting (optional)
- Peanut sauce or warm honey for serving (optional)

Instructions

1. In a small bowl, stir the warm milk with 1 tsp of the sugar and the yeast; let sit 5–10 minutes until foamy.
2. In a large bowl, combine the flour, remaining sugar, salt, and nutmeg. Make a well and add the yeast mixture, eggs, melted butter, and vanilla; mix until a soft dough forms.
3. Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4–5 minutes.
4. Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place 1–1 1/2 hours until doubled in size.
5. Punch down the dough and divide into 12 equal pieces; shape each into a smooth ball and place on a lightly floured tray. Cover and let rest 20–30 minutes for a short second rise.
6. Meanwhile, heat the vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Use a candy or instant-read thermometer to maintain temperature.
7. Fry the dough balls in batches, turning occasionally, 3–5 minutes per batch until evenly golden brown and cooked through. Do not overcrowd the pan.
8. Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar or serve warm with peanut sauce or honey if desired.