Bottereaux: Perfect French Beignets

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.

(1)
  • Preparation 30 min
  • Rest 8 h 00
  • Servings 50
  • Level Débutant

Ingredients

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Preparation steps

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minutes

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

  • In a saucepan, warm the milk and stir in the baker's yeast.

  • Place the flour and sugar in a bowl.

  • Add the eggs.

  • 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.

  • Allow to brown for a few moments, then place on a sheet of kitchen paper.
    Sprinkle generously with powdered sugar.

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