Hello friends! Cooking is so much fun. Today I’ll show you how I make Cameroonian gateau — a doughnut-like snack commonly sold on the streets, in bakeries, and in grocery stores across Cameroon. Although gateau literally means “cake” in French, these are more like beignets or puff-puff: they’re thicker, richer, and keep longer than classic puff-puff.
My original gateau recipe began as an accident. Since publishing it I’ve refined the method and adjusted quantities based on repeated testing. I’m sharing the refined version here while keeping the original recipe available for those who prefer it.
Here are the main changes I made:
- I standardized the flour quantity to 4 cups (about 1/2 kg) to make measurements easier for those who use weight.
- I increased the liquid to 2 cups so the dough rises easily and develops better flavor. The dough will be very sticky, which is intentional — you can generously flour your board before turning the dough out. This produces a softer, fluffier gateau.
- I swapped water for only liquid milk to give a richer taste.
Fair warning: these are dangerously delicious. Eat them warm if you can — they’re irresistibly good!
I’m glad I made a video to walk you through the process. Enjoy watching and then baking along!
Cameroonian Gateau (Deep Fried Dough)
Print Recipe
Ingredients
- 4 cups all-purpose flour (1/2 kg) + 1 cup more for dusting and kneading
- 5 tablespoons unsalted butter (or margarine)
- 1/3 – 3/4 cup sugar — adjust to taste
- 1 teaspoon salt
- 1 large egg
- 2 cups liquid milk (whole or semi-skim)
- 1 sachet yeast (2 1/4 teaspoons)
- Oil for frying — I used corn oil
Instructions
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Melt the butter in a saucepan or microwave and allow it to cool.
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Pour the milk into a large bowl, add the yeast, then sugar and salt. Stir and let rest five minutes.
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Add the cooled melted butter and mix. Crack the egg into the milk mixture and beat until well combined.
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Gradually add the flour, stirring with a wooden spoon to form a very sticky dough. Mix for about five minutes. Cover with plastic wrap and a paper towel, and keep in a warm place to rise — for example, in a switched-off oven that was briefly warmed. Let rise for 1 hour or until doubled in size.
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Generously flour a board, turn the risen dough out, punch down to deflate, and knead lightly, adding flour as needed.
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Shape the dough into one large log, cut it in half, then continue halving until you have 32 equal pieces.
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Roll each piece into a small ball using your hands.
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Halfway through forming the balls, heat the oil. I use about 2 litres in a large pan. Heat on high for 5–10 minutes, then lower to medium. If using a thermometer, aim for about 325°F (175°C) and reduce the heat before frying so the gateau cooks through without burning.
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Fry the balls in batches, careful not to overcrowd the pan — about 10–12 at a time. Turn them as they brown so they cook evenly. Each batch takes roughly five minutes to cook through. Drain on paper towels to remove excess oil and repeat with the remaining dough.
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Enjoy warm!
