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The dough is made from flour, eggs, yeast, salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit). A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour.
Preparation varies by type. For yeast-leavened beignets, the ingredients are combined and a dough has formed, it is rolled out and then sliced into squares which are deep-fried for two to three minutes. The result is a puffy, golden brown pastry. [10] For choux pastry beignets, the chilled dough is piped or scooped before being fried in hot oil ...
Merveilles are a kind of beignet typical of the Atlantic coast of South West France; Gascony, Bordelais, Charentes, Périgord as well as the Vallée d'Aoste and Suisse romande. They are also known in New Orleans. [1] They are a twisted raised pastry similar to the Lyon bugnes, and resembling a Pennsylvania fastnacht.
Cameroonians accompany beignets with beans. [ 2 ] Other names for the dish include buffloaf (or bofrot ) in Ghana , botokoin in Togo , bofloto in the Ivory Coast , mikate in Congo , micate or bolinho in Angola , fungasa in Chad , legemat in Sudan , kala in Liberia , and vetkoek , amagwinya, or magwinya in South Africa and Zimbabwe .
In a large jar, shake the coffee with 2 cups of the milk. Refrigerate for 1 hour. Strain the milk through a fine sieve into a measuring cup and add as much fresh milk as needed to make 1 1/2 cups ...
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Vetkoek (/ ˈ f ɛ t k ʊ k /, Afrikaans:) is a traditional South African fried dough bread. It is similar to the Caribbean Johnny cake , the Dutch oliebol , and the Mexican sopaipillas . [ 1 ] It is also known by the Xhosa and Zulu name igwinya (plural amagwinya ).
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