Ingredients
Flours and rising:
- 300 g of sweet millet flour (dougoup)
- 200 g of wheat flour (to provide texture)
- 1 sachet of baker's yeast (7 g)
- 80 g of cane sugar, 1 teaspoon of nutmeg, 1 sachet of vanilla and a pinch of salt
- Warm water for kneading and frying oil
Preparation
- Mixing flours: sift together the millet flour and wheat flour in a large bowl.
- Kneading: add the baker's yeast, sugar, vanilla, nutmeg and salt. Pour in the lukewarm water, beating the dough with the palm of your hand to incorporate air until the texture is soft and elastic.
- Resting and fermentation: cover with a clean cloth and leave to rise in a warm place for 1 hour until the dough develops nice bubbles.
- Traditional cooking: heat the frying oil. Take the dough in the palm of your hand and slide small regular balls between your thumb and index finger directly into the oil.
- Frying and serving: fry until golden brown color characteristic of millet. Drain and serve hot with a dusting of sugar.