Bur (Somali Cardamom-Spiced Beignets)
A recipe for Bur (Somali Cardamom-Spiced Beignets) from the cookbook, The Ramadan Kitchen! Yeast-based pieces of cardamom-scented dough are fried on each side until puffed and golden with a light, hollow center.
Servings 20 -25 Bur
Ingredients
- 3 tablespoons granulated sugar
- 3 tablespoons sunflower oil plus extra for greasing and frying
- 1 tablespoon (9 grams) fast-action instant yeast
- 1 cup (225 milliliters) milk warmed (105-115˚F,40-46˚C)
- 3 cups (350 grams) all-purpose flour plus extra if needed and for dusting
- 1/4 teaspoon ground cardamom optional, but highly recommended
- confectioners' sugar (powdered sugar) for dusting, optional
Instructions
- Start by adding the sugar, oil and yeast to a large bowl.
- Pour in most of the warm milk, reserving 2–3 tablespoons for later use. Whisk the mixture together until the yeast has completely dissolved.
- Stir the flour into the mixture until well combined. If using, add the cardamom at this stage. If the dough feels too dry after mixing, add the reserved milk; if it’s too wet, mix in an extra 1–2 tablespoons of flour. Knead the dough thoroughly until smooth, then form it into a large ball.
- Place the dough in an oiled bowl to prevent sticking, cover and set it in a warm, dark place to prove for at least 30 minutes. You can leave it longer, but don’t leave it too long, as this can risk an overly yeasty flavor.
- Once the dough has risen, roll it out on a well-floured surface and fold it over a few times.
- Divide the dough into five balls, then roll each ball out individually to a 6 inch (15 centimeter) circle, about 1/4 inch (5 millimeters) thick.
- Cut each circle into four to five triangles, or any shape you prefer. I (Ilhan) often use a cup to cut out circles. After cutting, dust both sides with flour.
- Heat sunflower oil in a pot until it reaches 350°F (180°C), or until a cube of bread browns in 30 seconds, and carefully add the dough pieces, working in batches to avoid overcrowding the pot and ensuring the oil isn’t too hot, as it can cook the exterior quicker than the inside. Cook until the dough shapes rise to the top and puff up. Gently pour hot oil over them using a spoon to help them puff up more.
- Once golden brown on one side, flip them over and fry briefly on the other side before removing with a slotted spoon (the second side doesn’t need as long to cook).
- Drain on paper towels and leave to cool, then enjoy them as they are or dust with confectioners’ sugar for a sweet treat.