Ingrédients :
- 500g de farine
- 25 g de levure fraiche
- 60g de sucre
- 3 oeufs
- 10 cl de lait
- 100 g de beurre
- du sucre glace
- de l'huile à friture
Dans une petite casserole faire chauffer à feu doux le lait
Il doit monter à une température le rendant tout juste chaud, voire tiede
Mettre la levure dans un petit saladier et ajouter le lait et mélanger
Dans la même casserole, ajouter le beurre et le sucre au reste du lais et laisser le mélange fondre à basse température
Dans un gros saladier mettre la farine les oeufs le mélange de liquides (lait, levure, et lait, beurre et sucre)
Mélanger jusqu'à obtenir une pâte homogène et à peine collante
Couvrir le saladier d'un film plastique ou d'un torchon et réserver pour faire monter la pâte dans un endroit chaud pour qu'elle double de volume
Mettre la pâte sur un plan de travail fariné
Saupoudrer la pâte de farine et l'abaisser au rouleau (1cm d'épaisseur)
Laisser reposer la pâte 5 minutes
La couper à l'emporte pièce sous forme de cercle (si vous avez pas, prendre un verre ca ira)
Faire chauffer l'huile et y faire frire les beignets en les tenant espacer les uns des autres
Les retourner à mi cuisson et les cuire environ 2 minutes de chaque cotéEponger sur une feuille de papier absorbant et les mettre dans une assiette de sucre
ENGLISH VERSION OF THE RECIPE
Ingredients :
-500g (2 cups) flour
-25g of fresh yeast ( according to a quick online conversion, a pack of easy bake yeast 7g, should be fine!)
-60 g sugar (around 12 teaspoons)
-3 eggs
-10cl lukewarm milk
-100g butter
- Icing sugar or fine sugar (coating).
-oil for frying
Preparation method:
1. Set a small saucepan over low heat and add the milk. Heat the milk long enough to raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl and add 5cl of the lukewarm milk, Stir.
1. Set a small saucepan over low heat and add the milk. Heat the milk long enough to raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl and add 5cl of the lukewarm milk, Stir.
2. In the same
saucepan, add butter and sugar to the remaining 5cl of milk and let it melt on
low temperature.
3. On a large bowl,
put flour, eggs, the liquid ( lukewarm) mixtures ( yeast+milk and milk+ butter
and sugar) . Mix until well-combined to form a smooth dough (slightly sticky).
4. Cover the bowl with
plastic wrap or a kitchen towel. Set aside to rise in a warm place until
doubled in size, 1 to 1 1/2 hours.
5. Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1cm ( basically, not too thick, not too thin) . Let the dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut the dough into rounds.
6. Add oil to a large saucepan and heat over medium –high heat. Fry the doughnuts, a few at a time (you should not overcrowd them) turning once midway through the cooking, 2 to 2 1/2 minutes per side approximately.
5. Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1cm ( basically, not too thick, not too thin) . Let the dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut the dough into rounds.
6. Add oil to a large saucepan and heat over medium –high heat. Fry the doughnuts, a few at a time (you should not overcrowd them) turning once midway through the cooking, 2 to 2 1/2 minutes per side approximately.
7.Drain on a
paper towel-lined plate. While doughnuts are still warm, place them in a large
platter filled with some sugar and coat.
Enjoy your doughnuts!
NB: These doughnuts
are tasty as they are. However, for extra “naughtiness” ,you can fill
them with jam. When cool, place the jam in a piping bag fitted with a plain tip
and, using the tip, poke a small hole in the side of the doughnuts and fill the
centres.
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