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Mardi Gras this is the opportunity to taste succulents beignetsbut how do you prepare the right quantity when there are two of you?
As most recipes are for more people, and it is not enough to divide the doses by half to obtain the right quantities, we share with you the right recipe to prepare a reasonable quantity of donuts, without them being too much.

And if you’re looking for other ideas, find all our recipes for Mardi Gras on our dedicated page!

For the donut dough:

  • 100 g of T55 white wheat flour
  • 15 g of soft semi-salted butter
  • 10 g caster sugar
  • 5 cl of semi-skimmed milk
  • 1 small pinch of fine salt
  • ½ egg
  • 1.5 g of baker’s yeast

For frying:

  • ⅕ liter of peanut oil

For trim and finishing:

  • ½ jar of raspberry jam (or apricot jam, or spread)
  • 1 tablespoon of icing sugar

With these quantities you will get approximately 4 donuts, two per person.

Preparation of the donut dough:

  1. Beat an egg in a bowl, then pour half of it into a large salad bowl and reserve the remaining beaten egg for another preparation.
  2. Add the lukewarm milk.
  3. Crumble the baker’s yeast over it, mix with a whisk.
  4. Add the flour all at once, then the salt and sugar.
  5. Mix gradually starting from the center towards the sides of the salad bowl.
  6. Add the soft butter cut into pieces, incorporate it by mixing the dough with a spatula for 2 minutes.
  7. Flour the work surface and place the dough on it.
  8. Knead it with your hands for a few minutes, until it becomes elastic and not sticky.
  9. Shape the dough into a ball, put it back in the salad bowl.
  10. Cover the bowl with a clean cloth and let the dough rise at room temperature, away from drafts, for about 2 hours. Until it has doubled in size.

Shaping the donuts:

  1. After the rest time, punch down the dough and transfer it to a lightly floured work surface.
  2. Using a rolling pin, roll out the dough into a rectangle, to a thickness of 1.5 cm.
  3. Cut out 6 cm circles in the dough, using a round cookie cutter or the edge of a glass.
  4. As you go, place the circles of donut dough on a baking sheet covered with parchment paper, spacing them apart.
  5. Form a ball with the rest of the dough, roll it out and form other circles.
  6. Cover the dough circles with a clean cloth, let rise for 30 minutes at room temperature.

Cooking the donuts:

  1. Pour the peanut oil into a small saucepan, heat it to 170°.
  2. Depending on the size of the pan, immerse the donuts 1 by 1 or 2 by 2 in the hot oil, the important thing is that they do not touch each other.
  3. The donuts will swell in the oil, brown them for about 5 minutes, turning them halfway through cooking.
  4. As you go, remove the donuts from the oil bath using a slotted spoon and place them on absorbent paper to drain.
  5. Let the donuts cool.

Trim and finish:

  1. Fill a piping bag with raspberry jam.
  2. Using the tip of a knife, pierce a small hole in the side of each warm donut.
  3. Insert the piping bag into the slit and press lightly to fill the donuts with jam.
  4. Once finished, sprinkle the donuts with icing sugar and serve.

For the donut dough:

  • Choose from Baker’s yeastwhich adds softness to the donut dough and makes the donuts more airy.
  • To add even more flavor, you can flavor the donut dough with zest grated lemon, or with orange blossom water, or even with liquid vanilla.
  • It is important that the lait either lukewarm, so that the baker’s yeast, which is a living yeast, becomes activated. Be careful, however, that the milk is not too hot: it will kill the yeast.
  • Mixing all the liquids first and then adding the solid (flour, etc.) helps avoid lumps.
  • Add a few pinches of selfin in the dough because salt is a flavor enhancer: your donuts will be even tastier.
  • In the donut dough, you can replace the milk with water, or with beer which will increase the leavening power of the yeast and make the dough even more airy.
  • Working the dough well before letting it rise, until it becomes elastic, allows you to obtain well-blown and well-shaped donuts.
  • We leave the donut dough to rise until it double in volume : this will take around 2 hours at room temperature, a little less in an oven preheated to 30°C. In this case, be careful that the oven temperature does not exceed 50°C: above that, the microorganisms making up the yeast die and the dough will no longer rise.
  • Proofing the dough is important, because it allows you to have nicely puffed donuts.
  • When you cut the donuts, it is important to place them on a baking sheet covered with parchment paper, to prevent them from sticking to it.

For frying:

  • Choose frompeanut oil : it has a neutral taste, which will not impact the taste of the donuts, and it withstands high temperatures without burning.
  • To cook and brown evenly, the fritters need to be completely submerged in the hot oil. The ideal is to use a deep fryer, but if you don’t have one, a small casserole, filled ¾ with peanut oil, will be perfect. To cook evenly, the donuts must not touch the bottom: this is why we use a saucepan rather than a pan.
  • The oil must be very hot, but it must not exceed the 170°C. It is this temperature that allows the donuts to brown on the outside and cook on the inside. With a higher oil temperature, the donuts will brown too quickly on the outside without cooking on the inside.
  • You can check the temperature of the oil with a thermometer, or by plunging a small ball of donut dough into the hot oil: if it quickly rises to the surface of the oil, it swells well, and small balls appear. form all around, this means that the oil is at the right temperature and that we can start dipping the donuts in it to fry them.
  • Fry the donuts gradually, frying them one by one or two by two, depending on the size of your pan. This way they can move easily in the hot oil and cook evenly.
  • Use a skimmer to immerse the donuts in the oil and then collect them once fried and drain them on absorbent paper.
  • So that the donuts do not become saturated with oil and remain well puffed, it is very important to drain them on absorbent paper and change the paper several times, as soon as it is too soaked in oil.

If you don’t have a piping bag, put the filling in a freezer bag, cut off one end of the bag and use it as a piping bag. Or, garnish the donuts using a small spoon.

We eat the donuts D-day, because they will soften over time. However, if you have some left, you can store it on a serving plate at room temperature, covered with a light clean cloth. Do not lock the donuts in a box, this may cause them to soften more quickly.

If you need donut recipes with other doses, don’t hesitate to discover our recipe for filled donuts for 4 people.

And if you want other types of donuts, you can treat yourself to our 10 essential filled donut recipes, or you will find lots of other recipe ideas for Mardi Gras and not only.


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