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Le Chaudron recipe
Beignets de carnaval sucres
Sugar-dusted carnival doughnuts
⏱ 60 minServes 20Medium245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
500 g (18 oz)pastry flour (French T45)
100 g (3½ oz)softened unsalted butter
60 g (2 oz)superfine sugar
10 gfine salt
20 gfresh yeast
3whole eggs
150 ml (⅔ cup)warm whole milk
1 tbsporange blossom water
1 L (4¼ cups)frying oil- 100 g (3½ oz)powdered sugarto finish
- 500 g (18 oz) pastry flour (French T45)
- 100 g (3½ oz) softened unsalted butter
- 60 g (2 oz) superfine sugar
- 10 g fine salt
- 20 g fresh yeast
- 3 whole eggs
- 150 ml (⅔ cup) warm whole milk
- 1 tbsp orange blossom water
- 1 L (4¼ cups) frying oil
- 100 g (3½ oz) powdered sugar to finish
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a stand mixer, combine the flour, crumbled yeast, sugar and salt (keep salt and yeast apart), then add the eggs, lukewarm milk and orange blossom water.Making it from scratch? See the yeast dough — rises ~2 h
- Knead for 10 minutes until smooth and elastic, then knead in the softened butter in several additions for 5 minutes.
- Cover and let rise in a warm spot for 1 hr 30 min until doubled.
- Punch down on a floured surface and roll out 1.5 cm (½ in) thick.
- Cut out 8 cm (3 in) rounds and let rise under a towel for 30 minutes.
- Heat the oil to 170 °C (340 °F) on a thermometer and fry for 2 minutes per side until golden.
- Drain on paper towels and dust generously with powdered sugar.
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