Gâteau Togo (Africa Tennis)

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 6 servings (makes 18 small doughnuts)

Country of Origin

Togo

Description

Popular Togolese street doughnuts—crispy and golden on the outside, dense yet cakey on the inside, lightly sweetened and scented with nutmeg.

Presentation & How It's Eaten

Served warm at room temperature in paper bags or baskets, enjoyed as a morning breakfast pastry or afternoon snack with coffee or tea.

Ingredients

• 2.5 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 tsp baking powder

• 1/2 tsp ground nutmeg

• 1/4 tsp salt

• 2 eggs

• 1/3 cup whole milk or evaporated milk

• 3 tbsp unsalted butter, melted

• Vegetable oil, for deep frying

Step-by-Step Directions

• Mix Dry Ingredients: Sift flour, sugar, baking powder, nutmeg, and salt together into a bowl.

• Mix Wet Ingredients: In a separate bowl, whisk eggs, milk, and melted butter.

• Form Dough: Pour wet ingredients into dry ingredients and mix with a spoon until a soft, slightly sticky dough forms.

• Shape: Roll dough into small golf-ball sized rounds using floured hands.

• Fry: Heat 3 inches oil in a deep pot to 340°F (170°C). Drop dough balls into hot oil in batches. Fry for 5–7 minutes, turning frequently, until deep golden brown and cooked through center.

• Drain & Serve: Remove with a slotted spoon, drain on paper towels, and serve warm.

Optional

• Sugar Coating: Roll warm doughnuts in powdered sugar or cinnamon sugar before serving.

Cooking Tips

• Moderate Oil Heat: Keep oil at 340°F (170°C); if oil is too hot, exterior will burn while interior stays raw dough.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~310 kcal

• Total Fat: 11g

• Saturated Fat: 4g

• Cholesterol: 65mg

• Sodium: 160mg

• Total Carbohydrates: 46g

• Dietary Fiber: 1.5g

• Sugars: 17g

• Protein: 6g