For Mardi Gras, this recipe for Bignet Express and Gourmet dough is a must -see of the chef Philippe Etchebest.
Who says Gras Tuesday says donuts! On this day of celebration, we taste these small carnival delicacies and it must be said that in recipe materials, the possibilities are endless: from crisp Lyon bugs to the soft donuts of the nun farts of Franche-Comté, passing through the atria of Provence … Too bad, you have very little time to cook! What if you were told that there is a simple revenue of donut dough that does wonders? Ready in just 5 minutes, it is signed by the star chef and star animator of Nightmare in the kitchen And Top chefPhilippe Etchebest.
In this donut paste recipe, Philippe Etchebest does not use the slightest drop of oil and his tip for a divine paste lies in the fact of always stirring in the center of the container during the preparation. In addition to being fast, the recipe of the star chef is economical: you will only need 2 eggs, 20 grams of powdered sugar, 200 grams of flour (type T45), 15 centilitres of milk, 15 centilitres of beer (amber, blonde or white) and a little salt. If you don’t have (or don’t like) beer, you can replace it with sparkling water. This preparation of donut dough by hand is designed for 4 people. To your stoves!
- In a container or bowl, mix the flour and sugar.
- Add 2 pinches of salt to the preparation then mix.
- Make a little hole in the flour with the index and add an entire egg.
- Beat everything, then add the second entire egg.
- Whisk well while making sure to position yourself in the center of the bowl to avoid lumps.
- Gradually add the milk, always in the middle, without stopping whipping.
- Finally add the beer (or sparkling water).
- Whisk everything and the dough is ready!
To fry the donut dough, we will pour frying oil (sunflower, grape seeds, peanuts or virgin coconut) in a saucepan that will be heated gently until the oil reaches 170 ° C. The dough will then be plunged into it using a cookie cutter or failing that, a glass about 5 centimeters in diameter. Once the first face of the donut is golden, the dough is turned to cook the other side of the donut in the same way then take out the donut using a spider or of a skimmer.
We carefully drag the donut before placing it on a sheet of absorbent paper or in a plate covered with a towel. With this recipe for ultra-available and ultra-fast donut from chef Philippe Etchebest, you will get delicious donuts that you can decorate with chocolate, icing sugar, honey, maple syrup, jam, chestnut cream … There will be something for everyone! Enjoy your food !