Malian Street Ginger-Vanilla Beignets

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Plump, golden pillows of fried dough sold from roadside carts across Bamako and Sikasso, these Malian street beignets get their signature warmth from fresh ginger and a generous pour of locally-grown vanilla. Fluffy inside with a crisp, sugar-crusted shell, they are best eaten hot, often paired with sweet mint tea.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 14 gSugar
• 8 gProtein
• 290 mgSodium
• 160 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp fine salt
• 1 cup warm whole milk (about 110°F)
• 2 large eggs, lightly beaten
• 3 tbsp unsalted butter, melted and cooled
• 2 tsp pure vanilla extract
• 1 tbsp freshly grated ginger
• 3 tbsp warm water

For frying and finishing

• 4 cups peanut or vegetable oil, for frying
• 1 cup powdered sugar, for dusting
• 1/2 tsp ground cinnamon (optional, mixed into sugar)

Directions

1. In a small bowl, combine the warm milk, warm water, yeast, and 1 tablespoon of the sugar. Let stand for 8 to 10 minutes until foamy and bubbly on top.
2. In a large bowl, whisk together the flour, salt, grated ginger, and remaining sugar. Make a well in the center and add the yeast mixture, beaten eggs, melted butter, and vanilla. Stir until a soft, slightly sticky dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise in a warm spot for 45 to 60 minutes, until doubled in size.
4. Punch down the dough and turn it out onto a floured surface. Roll to about 1/2-inch thickness and cut into 2-inch rounds or diamonds using a sharp knife or cutter. Cover loosely and let rest for 10 minutes.
5. Heat 2 inches of oil in a heavy pot or deep skillet to 350°F (175°C). Fry the beignets in small batches, 4 to 5 at a time, turning once, for 2 to 3 minutes per side until deeply golden and puffed.
6. Drain briefly on a wire rack or paper towels, then immediately dust generously with powdered sugar (tossed with cinnamon if using). Serve hot while still pillowy inside.
7. Repeat with remaining dough, keeping cooked beignets warm in a low oven until all are fried. Best enjoyed the day they are made.

Cook’s Notes

• Use a thermometer for the oil; 350°F is the sweet spot for fluffy interiors without greasy exteriors.
• Traditional Malian vendors often flavor the dough with a hint of lemon zest in addition to ginger; add 1 teaspoon if you like.
• Do not overcrowd the pot or the oil temperature will drop and the beignets will absorb too much oil.
• Pair with sweet Malian gunpowder tea (green tea with sugar and fresh mint) for an authentic street-food experience.
• Leftover beignets can be reheated briefly in a 300°F oven for 3 to 4 minutes to refresh the crust.

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