Serves 1
Directions
- 1Put all the ingredients in your drummer's tank equipped with a kneading hook, or do it by hand.
- 2Make a nice dough.
- 3Flour your work plan.
- 4Take your dough lightly, lower it and fold it to give it a little bit of strength.
- 5Put the dough in a lightly greased bowl and let it grow under cover for 1 hour.
- 6Degas the dough.
- 7Flatten the dough.
- 8Lower it with a pastry roll.
- 9Cut the dough gently with a rule.
- 10Fry the dough in a bath of oil at one hundred and seventy degrees until golden brown.
- 11Place the golden brown beignets on paper towels.
- 12Sprinkle with a little bit of sugar.
Ingredients
- 400 g flour
- 2 beaten eggs
- 15 cl whole milk (or vegetable milk)
- 2 cuil. à soupe sugar
- 1 cuil. à café level teaspoon of salt
- 11 g baker's yeast
- 5 cl milk for yeast
- 80 g cold butter, cut into pieces
- à volonté Icing sugar
Equipment
drummer's tank (stand mixer) equipped with a kneading hookbowlpastry rollrulebath of oilpaper towels
Tips
- Butter makes everything better.
- Water well without projecting oil on yourself, because oil at this temperature, it tingles.
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