Yovo Doko au Café

Overview

A beloved West African market snack of airy, golden fritters, Yovo Doko is typically enjoyed warm and dusted with a light shower of sweetness. This “au Café” take folds a touch of fragrant coffee into the batter for aroma and depth while keeping the familiar, pillowy interior and crisp edges that street vendors are known for.

Ingredients

• 2 cups (260 g) all-purpose flour
• 2 tablespoons sugar
• 1 1/4 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 cup (120 ml) warm water (about 40–43°C)
• 1/2 cup (120 ml) milk
• 1 large egg, at room temperature
• 2 tablespoons strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional)
• Pinch ground nutmeg (optional)
• Neutral vegetable oil for frying (enough for 5–7 cm depth in a pot)
• powdered sugar for dusting

Equipment

• Mixing bowl and whisk or wooden spoon
• Heavy, high-sided pot or deep fryer
• Deep-fry thermometer
• Small scoop, two spoons, or damp hands for shaping
• Slotted spoon or spider
• Tray lined with paper towels or a rack

Preparation

1. Bloom the leavening: In a bowl, combine the warm water, sugar, and instant yeast. Let stand until foamy, about 5–10 minutes.
2. Whisk the wet ingredients: In a second bowl, whisk the milk, egg, vanilla extract, and the cooled coffee until smooth.
3. Make the batter: To the bloomed mixture, add the wet mixture, then whisk in the all-purpose flour, salt, and, if using, the ground cinnamon and ground nutmeg. Stir until a thick, scoopable batter forms; it should slowly drop off a spoon.
4. First rise: Cover the bowl and let the batter rise in a warm spot until roughly doubled, about 1 hour. The surface will look puffy and bubbly.

Frying

1. Heat the frying medium: Add enough vegetable oil to a heavy pot to reach 5–7 cm depth. Warm over medium heat to 175°C (350°F).
2. Shape and fry: Using a small scoop or two spoons, carefully drop walnut-sized portions of batter into the hot vegetable oil. Fry, turning for even color, until deep golden and cooked through, about 4–5 minutes per batch.
3. Drain and finish: Transfer to a rack or paper towels to drain. While still warm, dust generously with powdered sugar.

Serving and Enjoying

Serve the fritters warm, lightly showered with extra powdered sugar. The “au Café” aroma blooms as you tear one open, making them ideal alongside a morning cup or as an afternoon pick‑me‑up. For a fuller café note, pair with a small sip of cooled, strong coffee on the side.

Tips and Variations

• Spice route: The subtle warmth of ground cinnamon and ground nutmeg complements the gentle bitterness of the coffee note.
• Dairy-free swap: Replace the milk with additional warm water.
• Stronger café profile: Increase the coffee to 3 tablespoons and reduce the milk slightly so the batter stays scoopable.
• Crispness check: If the fritters brown too fast, lower the heat; if they absorb too much, the vegetable oil may be too cool.

Troubleshooting

• Flat batter after proof: Ensure your instant yeast is fresh and that the warm water wasn’t too hot.
• Greasy results: Confirm the vegetable oil is at 175°C (350°F) before each batch.
• Dense center: Fry a touch longer (monitor color) or let the batter rise fully for about 1 hour in a warm spot.

Storage

Best the day they’re made. If needed, keep at room temperature in a breathable container. Recrisp in a moderate oven until the surface is lightly crisp again, then re-dust with a veil of powdered sugar.