Entree: Republic of the Congo – Southern Culinary Region – Mikate (Deep-fried yeast dough fritters common as a breakfast or snack)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) ground nutmeg
- 1 large egg, approx. 1.75 oz (50 g)
- 1/2 cup (120 ml) warm milk (about 100–110°F / 38–43°C)
- 1/2 cup (120 ml) warm water (about 100–110°F / 38–43°C)
- 3 tbsp (45 ml) vegetable oil (for dough)
- Vegetable oil for deep frying, about 3 cups (720 ml)

Instructions

1. In a small bowl, combine warm water, 1 tsp (4 g) of the sugar, and the active dry yeast. Let stand 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together flour, remaining sugar, salt, and nutmeg. Make a well in the center and add the beaten egg, warm milk, 3 tbsp (45 ml) oil, and the activated yeast mixture.
3. Mix until a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. If dough is too sticky, add flour 1 tbsp (8 g) at a time.
4. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place 45–60 minutes, until doubled in size.
5. Punch down the dough and divide into 16 equal pieces. Shape each piece into a smooth ball about 1 1/4–1 1/2 inches (3–4 cm) diameter. Cover and let rest 10 minutes.
6. Heat oil in a deep heavy pot or deep-fryer to 350°F (175°C). Fry the dough balls in batches, turning occasionally, until golden brown and puffed, 3–5 minutes per batch.
7. Remove with a slotted spoon and drain on paper towels. Serve warm plain or dusted with a little sugar or with coffee or tea.