Delight in the sweet, nostalgic aromas and flavors of French Carnival, straight from the Lorraine region. These delightful Beignets de Carnaval are a treat for the senses, offering a crispy exterior with a soft, airy center. Perfect for the festive season, serve them fresh and generously dusted with powdered sugar for an authentic French experience.
Ingredients
🌾 300g All-purpose Flour
🍚 2 sachets Vanilla Sugar
🥄 4 tablespoons Granulated Sugar
🥚 3 large Eggs
🧈 80g Melted Butter
🥃 2 tablespoons Rum or Mirabelle Plum Brandy
☁️ 1 sachet Baking Powder Alsa
🧂 1 pinch Salt
🍥 Powdered Sugar for dusting
Instructions
1- Combine Dry Ingredients:
- In a large clear glass mixing bowl, combine 300g of flour, a pinch of salt, 2 sachets of vanilla sugar, and 1 sachet of Alsa baking powder.
2- Add Wet Ingredients:
- Crack 3 eggs into the bowl.
- Add 2 tablespoons of rum or Mirabelle brandy, 80g of melted butter, and 4 tablespoons of granulated sugar.
3- Mix the Dough:
- Utilize a wooden spoon, traditionally referred to as a "paguée," to thoroughly mix the ingredients until they form a compact dough.
- If sticky, incorporate additional flour until the desired consistency is achieved.
4- Rest the Dough:
- Cover the mixing bowl with a kitchen towel and allow the dough to rest at room temperature for 1 to 2 hours to enhance elasticity.
5- Roll out the Dough:
- Lightly flour a wooden cutting board.
- Roll out the dough using a wooden rolling pin to a uniform thickness of about 0.5 cm.
6- Cut the Beignets:
- Use a fluted dough cutter to slice the dough into small diamond shapes.
- Create a small slit in the center of each piece.
7- Heat Oil:
- Warm frying oil in a deep, red enameled cast iron pot similar to Le Creuset over a Brandt induction hob until the oil begins to shimmer.
8- Fry the Beignets:
- Gently lower the dough pieces into the hot oil.
- Fry each batch for about 2 minutes, or until a "couleur noisette" golden brown is achieved.
9- Drain Excess Oil:
- Extract the beignets from the oil with a metal slotted spoon.
- Place them on a plate lined with paper towels to remove excess oil.
10- Serve:
- Lightly cool the beignets before dusting them generously with powdered sugar using a small metal sieve.
Prep Time: 15-20 minutes
Resting Time: 1 to 2 hours
Cook Time: Approximately 2 minutes per batch
Total Time: 1 hour 30 minutes - 2 hours 30 minutes
Servings: Approximately 6
Equipment: Clear Glass Mixing Bowl, Wooden Spoon (Paguée), Wooden Rolling Pin, Fluted Dough Cutter, Enameled Cast Iron Pot (Le Creuset-like), Induction Hob (Brandt), Slotted Spoon (Metal), Plate Lined with Paper Towels, Small Metal Sieve
Cooking Tips
- Ensure the dough is elastic but not overly stiff.
- Be generous with the powdered sugar for an authentic touch.
- Frying to the right color will give the perfect crispy exterior and soft interior.
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