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Beignets de Carnaval (Alsatian doughnuts)

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 5 minutes

    500g sifted flour
    1/4 litre warm milk
    3 tablespoons sugar
    2 eggs
    1 tablespoons kirsch liqueur (optional)
    75g butter
    1 pinch of salt
    20g brewer's yeast
    oil for frying


1. In the centre of the flour, add all the ingredients.
2. Mix the dough well to obtain an airy and light batter.
3. Roll out the dough about 1cm thick, and cut into squares or circles. (Use a glass to cut the circles.)
4. Fry in oil over a medium heat until golden.
5. Remove from pan, drain on paper towels, and then sprinkle some sugar and cinnamon on top.
6. These beignets can be eaten hot or cold and can be served with a compote of fruit.
Advice: In some villages beignets were distributed to remember the souls of the dead (in the Middle Ages). Today, children and army service men still collect beignets from house to house during the carnival celebration.

Recipe shared by Jérémie Muller.

User comments

another free recipe every day

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