- 1 kg of flour T45
- 250 g soft butter
- 120 g caster sugar
- 5 eggs
- 1⁄2 l of milk
- 1 cube of fresh yeast or 2 sachets of dehydrated yeast
1. In a saucepan, melt the butter over low heat; avoid boiling it. Once the butter has melted, add half a litre of cold milk. The temperature of the mixture should be 35–40°C.
2. In a large container, mix the flour and sugar. Create a well in the centre and dilute the yeast with the whole eggs.
3. Mix vigorously with your fingers to incorporate the flour as you go along. Gently stir in the tempered liquid, milk and melted butter, while continuing to fold in the flour.
4. Knead the dough by hand for a good ten minutes to aerate it. The dough is ready when it forms “threads” and comes away from the sides of the bowl. Create a nice ball and cover the bowl with a clean cloth. Leave the dough to rest in a warm, draught-free place for about 1–1.5 hours. It should double in volume. Using fresh yeast makes it rise faster.
5. Flour your work surface and place the dough on it. Knead it to remove any air pockets before creating a ball. Spread your fritter dough to a thickness of half a centimetre.
6. Using a roulette wheel, cut out the shapes of your choice: triangles, diamonds, squares, circles, tie knots, etc. Place these shapes on a lightly floured baking sheet and cover with a clean, dry cloth. Put aside, always in a warm and draught-free place. The doughnuts should double in volume.
7. Heat an oil bath to 160–180°C. Carefully dip the doughnuts into it. Do not add too many shapes at once, as they will still swell ... Cook them for 40 seconds to one minute per side. 8 Once the first side is golden brown, turn them with a fork. Be careful not to prick them or they will fill up with oil and be less tasty. Take them out of their bath and dry them on a bed of absorbent paper. Sprinkle them with powdered sugar and enjoy ...
Recipe : Mamie Guiguite