Entree: Democratic Republic of the Congo – Southern Culinary Region – Mikate (Deep-fried sweet yeast dough fritters)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 6 min

Additional 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm milk about 105–115°F (40–46°C)
- 1/4 cup (60 ml) warm water about 105–115°F (40–46°C)
- 2 tbsp (25 g) sugar
- 2 tsp (7 g) active dry yeast
- 2 large eggs, about 3 1/2 oz (100 g) total
- 1/4 cup (56 g) melted butter
- 1/2 tsp (3 g) salt
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (0.5 g) ground nutmeg optional
- Vegetable oil for deep frying, about 4 cups (950 ml) or enough for a 2-inch (5.08 cm) frying depth
- Powdered sugar for dusting

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm milk about 105–115°F (40–46°C)
- 1/4 cup (60 ml) warm water about 105–115°F (40–46°C)
- 2 tbsp (25 g) sugar
- 2 tsp (7 g) active dry yeast
- 2 large eggs, about 100 g total
- 1/4 cup (56 g) melted butter
- 1/2 tsp (3 g) salt
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (0.5 g) ground nutmeg optional
- Vegetable oil for deep frying, about 4 cups (950 ml) or enough for a 2-inch frying depth
- Powdered sugar for dusting

Instructions

1. In a small bowl combine warm milk, warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy to activate the yeast.
2. In a large mixing bowl whisk together the flour and salt. Make a well in the center and add the beaten eggs, melted butter, vanilla extract, nutmeg if using, and the yeast mixture.
3. Stir until a soft, slightly sticky dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–6 minutes.
4. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 60–90 minutes depending on ambient temperature.
5. Punch down the dough and transfer to a floured surface. Divide the dough into 12 equal pieces and shape into smooth balls, about 1.5–2 inches (3–5 cm) in diameter.
6. Heat vegetable oil in a deep heavy pot to 350°F (175°C). Carefully lower a few dough balls into the oil without overcrowding and fry, turning occasionally, until evenly golden brown, about 2–3 minutes per side.
7. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough, keeping finished mikate warm in a low oven if desired.
8. Dust generously with powdered sugar and serve warm, traditionally alongside tea or coffee.