Beignet de carnaval lorrain

Name: Beignet de carnaval lorrain
Total time: 120 min
Yield: Serves 6
Cuisine: Lorraine
Ingredients: 500 g (18 oz) pastry flour (French T45); 20 g (¾ oz) fresh yeast; 80 g (⅓ cup) granulated sugar; 3 whole eggs; 100 ml (scant ½ cup) whole milk; 80 g (3 oz) unsalted butter; 1 liter (1 qt) frying oil; 50 g (⅓ cup) powdered sugar

Lorraine carnival fritters

⏱ 120 minServes 6Medium580 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)pastry flour (French T45)
20 gfresh yeast
80 g (3 oz)superfine sugar
3whole eggs
100 ml (½ cup)whole milk
80 g (3 oz)unsalted butter
1liter (1 qt) frying oil
50 g (2 oz)powdered sugar

500 g (18 oz) pastry flour (French T45)
20 g fresh yeast
80 g (3 oz) superfine sugar
3 whole eggs
100 ml (½ cup) whole milk
80 g (3 oz) unsalted butter
1 liter (1 qt) frying oil
50 g (2 oz) powdered sugar

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large bowl, 4 L (4 qt)

1 heavy-bottomed saucepan (24 cm / 9½ in)

1 slotted spoon

1 rolling pin (30 cm / 12 in)

03 — Method

Dissolve the fresh yeast in the lukewarm milk, then mix in the bowl with the flour, sugar, eggs and soft butter into a smooth, supple dough.
Knead about 10 minutes until elastic and no longer sticky, then cover with a towel and let rise 1½ hours in a warm place.
Roll out on a floured surface to ½ cm (¼ in) thick, cut into diamonds and let rest 20 more min.
Heat the frying oil in the heavy saucepan to 170 °C (340 °F), watching the temperature so the fritters brown without burning.
Fry in small batches, turning with the slotted spoon as soon as they puff and brown, about 2 min per side.
Drain on paper towels, let cool briefly and dust generously with powdered sugar just before serving.