Ready in: 2h
Serving: 12-13 Africa tennis
- 1 cup milk
- 3 ¼ cups all purpose flour
- 1 egg
- ½ tsp nutmeg powder
- 2 Tbsp melted butter
- 1 Tbsp dry yeast
- ½ cup granulated sugar
- 2 tsp granulated sugar (for yeast)
- 1 tsp salt
- 1 tsp vanilla extract
- Oil for frying
- Heat milk in a large mixing bowl until warm (about 110°F), add yeast with 2 tsp of sugar, and wait 2 min.
- Stir, and let the mixture sit for 6-10 min. It should get foamy.
- Meanwhile, in a mixing bowl, mix together flour, salt, nutmeg.
- Lightly beat egg in a bowl and add it to the milk-yeast mixture.
- Add melted butter, and vanilla extract, and stir to combine.
- Mix in flour to form a dough. Knead the dough until you can easily pull it away from the mixing bowl.
- Cover with a plastic wrap and let sit in a warm place for 1h. I usually preheat the oven to 180ºF, turn it off, and use it as a warm place. This accelerate the rising process.
- Flour your hands and a large baking sheet.
- Using your fingers, cut out a small piece of dough, about half the size a of a tennis ball. Roll it between your palms to make a ball.
- Place the dough ball on the baking sheet.
- Repeat steps 10-11
- Cover sheet with paper towel and put it back into a warm place for about 30 min.
- Heat up oil in a deep pan over a medium-high heat for about 5 min, or until hot.
- Meanwhile have a plate with paper towels ready. Grab the balls one by one and reshape them correctly. They tend to get a little flat after the second rising process.
- Using a slotted spoon, Drop the ball one after the other into the oil. Make sure the first one pops right up. If it doesn’t pop up, your oil is not hot enough. Give it a moment before dropping the rest of the balls. Don’t overcrowd the pan. This recipes made up a dozen of Africa tennis, So you can work in batches. Fry for 1 min and flip it over to the other side, and fry for another min or until golden brown.
- Transfer the Africa tennis onto the plate with paper towel you’ve prepare and enjoy!