French petits beignets (doughnuts)

French petits beignets (doughnuts)

Recipe by : Magimix
★ ★ ★ ★ ☆ 9 rates
Preparation : 20 min
Cooking : 10 min
Total time : 2 h
Rest : 1 h 30
Equipment

Rolling pin Cookie cutter Kitchen brush

8 people

120 ml of semi-skimmed milk

1 sachet of dry baker's yeast (5 g)

320 g of plain flour

25 g of butter

50 g of sugar

1 egg

1 tsp of salt

15 ml of semi-skimmed milk

40 g of butter

40 g of brown sugar

Associated products

COOK EXPERT

COOK EXPERT
COOK EXPERT PREMIUM

COOK EXPERT PREMIUM
All Cooking Food Processor
Tips

Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.

RECIPE STEPS
1
Add the milk and the yeast into the metal bowl and run the programme.
  • 120 ml of semi-skimmed milk
  • 1 sachet of dry baker's yeast (5 g)
Expert 02:30 / 3 / 37°C
2
Add the remaining ingredients, in the order that they are listed, and run the programme.
  • 320 g of plain flour
  • 25 g of butter
  • 50 g of sugar
  • 1 tsp of salt
  • 1 egg
Bread/Brioche 02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Transfer the dough from the metal bowl into a deep dish. Cover with a damp cloth and leave to rest for 1 hour in your oven at 30°C.
5
Preheat your oven to 190°C. On a floured work surface, knock back the dough and roll it out to a thickness to 1.5cm.
6
Use a cookie cutter (about 4cm in diameter) to cut pieces of dough and place them onto a baking tray lined with baking paper. Cover the dough with a dry cloth and leave it to rest for 30 minutes at room temperature and away from draughts.
7
Use a kitchen brush to brush the dough with milk and then bake them for 10 minutes.
  • 15 ml of semi-skimmed milk
8
Brush the beignets with melted butter and sprinkle with brown sugar.
  • 40 g of butter
  • 40 g of brown sugar

© Ouragan 2019 © Magimix 2019

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