Dakar-Style Moroccan Ring Beignets with Spiced Sugar

These pillowy ring-shaped fried doughnuts blend the classic Maghrebi sfenj technique brought to Senegal by Moroccan traders with a distinctly Dakar-inspired spiced sugar coating. Warm, chewy, and perfumed with ginger and cinnamon, they are traditionally sold from street carts at dawn and served with sweet mint tea or a drizzle of local honey.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 70 gCarbs
• 2 gFiber
• 25 gSugar
• 8 gProtein
• 380 mgSodium
• 110 mgPotassium
• 30 mgCalcium
• 3.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 3/4 cup (180 ml) warm water (about 110°F)
• 1 tbsp neutral oil, plus more for greasing

For the Senegalese spiced sugar coating

• 1/2 cup (100 g) granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cloves

For frying and serving

• 4 cups (about 900 ml) peanut or sunflower oil, for frying
• 1/4 cup (60 ml) runny wild honey, warmed
• 2 tbsp toasted sesame seeds, optional

Directions

1. In a small bowl, stir the yeast and 1 teaspoon sugar into the warm water; let stand 8 to 10 minutes until foamy and fragrant.
2. In a large bowl, whisk the flour and salt. Pour in the yeast mixture plus 1 tablespoon oil and stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic.
3. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 to 60 minutes until nearly doubled in size.
4. Meanwhile, stir together the spiced sugar ingredients in a wide shallow bowl and set aside. Line a tray with paper towels for draining the fried beignets.
5. Punch down the dough, divide into 12 equal pieces, and roll each into a rope about 6 inches long. Join the ends to form rings, pinching firmly to seal, then set on a floured tray and let rest 15 minutes.
6. Heat the oil in a deep heavy pot to 350°F (175°C). Fry 3 or 4 rings at a time, turning once, 2 to 3 minutes per side until deep golden brown and puffed.
7. Lift the beignets out with a slotted spoon, drain briefly on the paper towels, then toss immediately in the spiced sugar until generously coated on both sides.
8. Arrange the warm beignets on a platter, drizzle with warmed honey, sprinkle with toasted sesame seeds if using, and serve right away with mint tea.

Cook’s Notes

• Use peanut oil if possible; it is the traditional frying fat in Senegal and gives a lovely nutty aroma.
• Test the oil temperature with a small scrap of dough; it should bubble steadily and turn golden in about 30 seconds.
• Do not overcrowd the pot; frying too many at once drops the oil temperature and yields greasy beignets.
• The dough can be made the night before, punched down, and refrigerated; let it come to room temperature before shaping and frying.
• For an extra-Senegalese touch, swap half the honey for tamarind syrup or serve alongside a small bowl of creamy peanut dipping sauce.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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