Central African Beignets (Fried Dough)

Name: Central African Beignets (Fried Dough)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: Central African Republic
Ingredients: 4 cups all-purpose flour; 1/2 cup sugar; 2 1/4 tsp active dry yeast; 1/4 tsp salt; 2 cups warm water; Vegetable oil, for frying

Central African Beignets (Fried Dough) photo 1

8 servings20 min prep90 min cookEasy Central African Republic

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The Story Behind It

The Tale of Central African Beignets (Fried Dough)

Story updated September 17, 2026

Beignets, simple fried dough puffs, entered Central African Republic's food culture partly through French colonial influence, layered atop an older regional tradition of frying dough shared across much of West and Central Africa. They're a common street food and breakfast item, sold hot and often dusted with sugar.

Ingredients

Scale:· 8 servings

4 cups all-purpose flour
1/2 cup sugar
2 1/4 tsp active dry yeast
1/4 tsp salt
2 cups warm water
Vegetable oil, for frying

Instructions

1In a large bowl, whisk together flour, sugar, yeast, and salt.
2Gradually stir in warm water until a thick, smooth, elastic batter forms.
3Cover the bowl and let the batter rise in a warm place for 60-90 minutes until doubled and bubbly.
4Heat vegetable oil in a deep pan to about 175C (350F).
5Scoop spoonfuls of the batter and carefully drop into the hot oil.
6Fry in batches, turning occasionally, until deep golden brown and cooked through, about 4-5 minutes per batch.
7Drain on paper towels and serve warm as a popular street snack.

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