Cameroonian Gateau Recipe (Deep Fried Dough)
Super Crunchy on the outside and soft in the inside.
Servings: 25 Balls
Calories: 350kcal
Equipment
- 1 Stand Mixer Can mix Manually
Ingredients
- 4 cups All-purpose flour (plus 1 Cup for dusting)
- ¼ cup melted butter or margarine
- 2 cups warm milk or water
- 1 large egg room temperature
- ½ cup sugar
- 1 tsp. salt
- 1 tsp. nutmeg (lemon zest, Vanilla Extract)
- 2½ tsp. yeast
Instructions
- Pour milk into a large bowl, add yeast and mix, and set aside for 5 minutes or until it rises; you can also use water instead of milk. If using instant yeast, skip the proofing.2 cups warm milk or water, 2½ tsp. yeast
- Then add butter or margarine, sugar, egg, salt and nutmeg, and mix until all the ingredients are thoroughly combined.¼ cup melted butter or margarine, 1 large egg, ½ cup sugar, 1 tsp. salt, 1 tsp. nutmeg
- Add flour and mix using a wooden spatula. Then use an electric mixer until the dough leaves the sides of the bowl and comes to the center, gradually add more flour while mixing.4 cups All-purpose flour (plus 1 Cup for dusting)
- Cover the dough with plastic wrap and a clean kitchen towel, and leave for 1 hour warmly until it rises.
- When the dough is ready, take a golf-ball size portion of it and fold it so that one side is rough and the other is round and smooth, arranged on a tray.
- Pour oil into a pot over medium heat. When oil is hot enough, when you drop a portion of dough in the oil, it takes time to get golden brown, which means the temperature is ideal for frying.
- When gateau is ready, take out of oil and place it on a plate lined with absorbent paper.
Video
Notes
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- Mix yeast with lukewarm water/milk to efficiently activate it. If water is very hot, it will kill the yeast; if it is very cold, the yeast won't activate.
- Let it proof in a warm area; otherwise, it won't double in size.
- Don’t over-knead. Knead until the dough is smooth and elastic. Over-kneading can make the buns dense.
- Heat the oil to about 350°F (175°C). Test the temperature by dropping a small piece of dough in; it should sizzle and rise to the surface. Fry in small batches to prevent the oil temperature from dropping, which can lead to greasy buns.
- Use a slotted spoon to remove the buns and drain excess oil on paper towels to keep them from becoming greasy.
- Serve warm.
Nutrition
Calories: 350kcal | Carbohydrates: 77.3g | Protein: 13g | Fat: 14.5g