Bottereaux: Perfect French Beignets
Explore the delightful taste of Bottereaux, a traditional French beignet from the Loire region, especially popular during the Mardi Gras season. However, these treats are perfect for enjoying any time of the year, whether as a breakfast delight or a scrumptious afternoon snack. With this easy-to-follow recipe, you’ll learn how to whip up these soft and golden doughnuts in no time. Experience the joy of homemade Bottereaux and bring a piece of French culinary tradition into your kitchen.
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Preparation 30 min
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Rest 8 h 00
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Servings 50
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Level Débutant
Ingredients
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Bottereaux: Perfect French Beignets
Explore the delightful taste of Bottereaux, a traditional French beignet from the Loire region, especially popular during the Mardi Gras season. However, these treats are perfect for enjoying any time of the year, whether as a breakfast delight or a scrumptious afternoon snack. With this easy-to-follow recipe, you’ll learn how to whip up these soft and golden doughnuts in no time. Experience the joy of homemade Bottereaux and bring a piece of French culinary tradition into your kitchen.
Ingredients
- Flour : 500 grams
- Caster sugar : 100 grams
- Unsalted butter : 80 gram
- Fresh baker's yeast : 10 grams
- Milk : 7 centiliters
- Eggs : 3
- Orange blossom aroma : 1 teaspoon
- Frying oil : 1 liter
Preparation steps
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In a saucepan, warm the milk and stir in the baker's yeast.
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Place the flour and sugar in a bowl.
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Add the eggs.
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Gradually pour in the milk and start mixing.
Add the orange blossom and melted butter and start kneading. -
The dough should form a smooth ball.
Cover the bowl with a slightly damp cloth and leave to rest overnight. -
After the resting time, the dough should double in volume.
Knead the dough to degas it. -
Roll out to a thickness of half a centimetre, 1 cm maximum.
Use a knife to make diamond shapes. -
Heat the oil to around 180°C and place the bottereaux on top, being careful not to spill.
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Allow to brown for a few moments, then place on a sheet of kitchen paper.
Sprinkle generously with powdered sugar.