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This sweet French beignet is a deep-fried choux pastry sprinkled with powdered sugar and has a round shape. The taste is more like a cake than the English and American fritter version and by the way is not round but square. This recipe uses yeast and there by it makes this beignet to a boule de Berlin.
Ingredient List for 8 servings:
500
gr
Flour
50
gr
Sugar
30
gr
Fresh yeast
2
Eggs
120
ml
Milk
100
gr
Unsalted butter
450
ml
Cooking oil
3 tablespoons
Icing sugar
Instructions:
Warm some of the milk in a casserole to finger warm temperature and mix it well with the fresh yeast and little of the flour until the mixture it is lump free.
Pour it over to a bowl and cover the bowl with a baking towel. Place the bowl on a warm place like the oven without heat or on top of the heater.
In another bowl pour the remaining milk, flour, eggs, sugar and the butter, mix it well with the yeast mixture.
Place the bowl with the batter on a warm place for another hour.
Make a little hole in the dough and place it on a floured surface.
Roll out the dough approx. 1,5 centimeters thick small circles. Let the dough rest one hour more, or until they have doubled in size.
Pour the frying oil in a casserole and heat it up to 175 degrees Celsius.
Place the beignets in the casserole and turn them several times during approx. 15 minutes. They are done when they have a golden-brown surface.
Place them on a paper to dry away the extra fat. Let the beignets cool down.
Sprinkle them with icing sugar.
A selection of recipes from the same country.
This recipe is from
France
This is something between a lasagna and a classic potato gratin. It's easy and quick to prepare, and you have both potato, vegetables and soya mince in the gratin, so you don't need to prepare a side dish. It is possible to change the soya mice to normal minced beef.... but it will not be a vegetarian gratin anymore...
This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.
The lammele is a soft cake in a shape of a lamb, and is served during the eastern day. This cake can be found in the region Alsace in France, some parts of Germany, and Austria. This cake is a typical symbol of eastern for christan.
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and homemade recipes from around the world.
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