I love donuts! It's kind of my indulgence.
Besides making it for Mardi Gras, I make it all year round!
And I can tell you that my kids love it.
My favorite recipe is that of my grandmother who is Alsatian.
These donuts are also called "Berlin balls" and they are absolutely delicious.
Don't worry, this recipe for carnival donuts is easy to make and very economical . Watch:
- 700 g of organic wheat flour
- 20 g of fresh baker's yeast
- 2 large organic eggs
- 80 g of butter
- 100 g cane sugar
- 15 cl semi-skimmed milk
- 15 cl of lukewarm water
- 2 pinches of salt
- 1 teaspoon ground cinnamon
- frying oil
1. In a large bowl, combine the flour, salt and half the sugar and crumbled yeast.
2. Make a well and add the whole eggs, the milk and then the water.
3. Mix with a whisk, starting from the center, until you obtain a homogeneous paste.
4 . Add the butter cut into pieces into the dough.
5. With clean hands, knead until the dough is soft and elastic.
6. Cover with a clean tea towel and let riseat room temperature for at least 2 hours. The dough should double in size.
7. Flour your work surface.
8. Roll out the dough to 1cm thickness with a rolling pin.
9. Using a glass or cookie cutter, cut out circles about 5-6 cm in diameter.
10. Place them one by one on a floured baking sheet.
11. Cover with a clean tea towel and leave to rest for another 2 hours.
12. Heat the oil in a large saucepan to around 170-180°C.
Tip: to test the temperature, dip some batter into the pan. If it rises to the surface without browning too quickly, it's good!
13. Immerse the donuts in the oil using a slotted spoon.
14. Brown them for about 2 minutes on each side.
15. Take them out using the skimmer and drain them on absorbent paper.
16. Roll the donuts while still warm in a sugar/cinnamon mixture.
17. Then let them cool on a wire rack... and enjoy!
There you go, your Alsatian beignets of Carnival homemade are already ready :-)
Easy to make and so good, right?
In addition, it is not with these donuts that you will ruin yourself! It's much cheaper than buying it from the bakery.
Remember to eat them within 2 days to keep them fresh.
Bon appetit!
- For well-ventilated donuts, remember to let the dough rest in a place protected from drafts at room temperature, at 20°C (cooking is perfect in principle).
- As there is a bit of a wait for the rise, I advise you to do them the day before or the morning of the tasting.
- The frying oil should not be too hot. The risk is that the donuts will be golden on the outside, but not cooked on the inside.
And above all, be careful with hot oil!
The ones I prefer are the "plain" donuts, just rolled in a sugar/cinnamon mixture.
But, if you prefer to garnish the donuts with jam (lemon jam is delicious), homemade Nutella or pastry cream, 2 possibilities are available to you:
- Either garnish them AFTER cooking, using a piping bag or 2 teaspoons. Know that if you want to garnish them with pastry cream, you must absolutely do it after cooking.
- Or else, stuff them BEFORE the cooking. To do this, make 2 discs about 1/2 cm thick using a glass. On one of them, place some of your filling in the center. Lightly moisten the edges of the disc with water with your fingertips and place the second disc on top, sealing the edges well. It should not open when cooked.
