For Mardi Gras, this quick and delicious donut dough recipe is a must-have from chef Philippe Etchebest.
Who says Mardi Gras says donuts! On this festive day, we enjoy these little carnival delicacies and it must be said that in terms of recipes, the possibilities are endless: from crispy Lyonnaise bugnes to soft fritters from the Franche-Comté nun’s farts recipe, by the way by the ears of Provence… Too bad, you only have very little time to cook! What if we told you that there is a simple donut dough recipe that works wonders? Ready in just 5 minutes, it is signed by the starred chef and star host of Kitchen nightmare And Top chefPhilippe Etchebest.
In this donut dough recipe, Philippe Etchebest does not use a single drop of oil and his tip for a divine dough lies in always stirring in the center of the container during preparation. In addition to being quick, the star chef’s recipe is economical: you will only need 2 eggs, 20 grams of powdered sugar, 200 grams of flour (type T45), 15 centiliters of milk, 15 centiliters 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 handmade donut dough preparation is designed for 4 people. Get to your stove!
- In a bowl or mixing bowl, mix the flour and sugar.
- Add 2 pinches of salt to the mixture then mix.
- Make a small hole in the flour with your index finger and add a whole egg.
- Beat everything, then add the second egg whole.
- Whisk everything well, making sure to position yourself in the center of the salad bowl to avoid lumps.
- Gradually add the milk, always in the middle, without stopping whisking.
- Finally add the beer (or sparkling water).
- Whisk everything together and the dough is ready!
To fry the donut dough, pour frying oil (sunflower, grapeseed, peanut or virgin coconut) into a pan which you gently heat until the oil reaches 170°C. We will then immerse the dough using a cookie cutter or, failing that, a glass approximately 5 centimeters in diameter. Once the first side of the donut is golden, turn the dough over to cook the other side of the donut in the same way then remove the donut using a spider or with a skimmer.
Drain the donut carefully before placing it on a sheet of absorbent paper or in a plate covered with a paper towel. With this ultra-easy and ultra-quick donut dough recipe from chef Philippe Etchebest, you will obtain delicious donuts that you can decorate with chocolate, icing sugar, honey, maple syrup, jam, chestnut cream… It there will be something for everyone! Enjoy your food !