Beignet
Serves 1
Directions
- 1Heat up the milk, add the yeast and the sugar, mix well and set aside.
- 2Heat up the milk, add the yeast and the sugar, mix well and set aside.
- 3Heat up the milk, add the yeast and the sugar, mix well and set aside.
- 4In a salad bowl, crack and whisk the eggs, then add the melted butter, vanilla sugar, and the milk mixture.
- 5In a salad bowl, crack and whisk the eggs, then add the melted butter, vanilla sugar, and the milk mixture.
- 6In a salad bowl, crack and whisk the eggs, then add the melted butter, vanilla sugar, and the milk mixture.
- 7Add flour gradually and salt, mixing well between each addition.
- 8Add flour gradually and salt, mixing well between each addition.
- 9Add flour gradually and salt, mixing well between each addition.
- 10When you can't mix with the whisk anymore, use a spatula.
- 11When you can't mix with the whisk anymore, use a spatula.
- 12When you can't mix with the whisk anymore, use a spatula.
- 13Once the dough is well mixed, put it on a work surface and knead for four to five minutes.
- 14Once the dough is well mixed, put it on a work surface and knead for four to five minutes.
- 15Once the dough is well mixed, put it on a work surface and knead for four to five minutes.
- 16Make a nice ball, put it in a salad bowl, cover with a clean cloth and set aside for one hour and a half.
- 17Make a nice ball, put it in a salad bowl, cover with a clean cloth and set aside for one hour and a half.
- 18Make a nice ball, put it in a salad bowl, cover with a clean cloth and set aside for one hour and a half.
- 19After the rising time, deflate the dough, put a little flour on a work surface, put the dough on it and flatten it with a rolling pin.
- 20After the rising time, deflate the dough, put a little flour on a work surface, put the dough on it and flatten it with a rolling pin.
- 21After the rising time, deflate the dough, put a little flour on a work surface, put the dough on it and flatten it with a rolling pin.
- 22Use a cookie cutter to cut out the dough circles, and take some cellophane squares.
- 23Use a cookie cutter to cut out the dough circles, and take some cellophane squares.
- 24Use a cookie cutter to cut out the dough circles, and take some cellophane squares.
- 25Place each circle on a cellophane square and let rise for another hour.
- 26Place each circle on a cellophane square and let rise for another hour.
- 27Place each circle on a cellophane square and let rise for another hour.
- 28After the rising time, cook them in a pan.
- 29After the rising time, cook them in a pan.
- 30After the rising time, cook them in a pan.
- 31Once cooked on both sides, remove and let drain.
- 32Once cooked on both sides, remove and let drain.
- 33Once cooked on both sides, remove and let drain.
- 34Sprinkle with sugar, fill them with nutella and speculoos, then enjoy.
- 35Sprinkle with sugar, fill them with nutella and speculoos, then enjoy.
- 36Sprinkle with sugar, fill them with nutella and speculoos, then enjoy.
Ingredients
- 200 ml lait
- 200 ml lait
- 200 ml lait
- 1 sachet levure boulangère
- 1 sachet levure boulangère
- 1 sachet levure boulangère
- 50 gr sucre
- 50 gr sucre
- 50 gr sucre
- 2 oeufs
- 2 oeufs
- 2 oeufs
- 60 gr beurre fondu
- 60 gr beurre fondu
- 60 gr beurre fondu
- 1 sachet sucre vanillé
- 1 sachet sucre vanillé
- 1 sachet sucre vanillé
- 600 gr farine
- 600 gr farine
- 600 gr farine
- 1 CAS sel
- 1 CAS sel
- 1 CAS sel
- Nutella
- Nutella
- Nutella
- spéculoos
- spéculoos
- spéculoos
Equipment
bowlspoonwhiskspatulafloured work surfacerolling pincookie cuttercellophane squarespan
Tips
- It is important that the melted butter is cooled when added to the mixture.
- Do not let the salt touch the yeast.
- Keep turning the donuts so that they cook well.