This post is also available in: French
Tomorrow it ‘s Mardi Gras !! To be honest I don’t know much about Carnival, I remember that we used to put costumes on when I was a little girl ( our costumes were my mom’s biggest nightmare) and that we used to eat lots of stuff like crêpes or beignets at school …
Well you guessed it , that was my favorite part !!! My first intention was to bake doughnuts, or beignets or anything fried and sweet but I ended up baking beignets in my oven.
I know what you’re thinking. No I didn’t fried them because of my life long diet. I say it out loud : « I love fried food ! ».
The truth is that first I ran out of frying oil. Second reason is that I didn’t wanted my flat to smell like fried food because we all know how it’s hard to get rid of it !
The truth is that I didn’t ate much Carnival beignets in my life. I remember having oreillettes once at one of my cousin’s, it’s a good memory though … I hope to be able to go to Venise, New Orléans, Rio or even the Dunkerque Carnaval (that would be the most budget friendly) someday !
Then I had to decide what kind of Beignets. After hesitating a while I decided that Bugnes would be perfect. It also took me some time to realize that oreillettes, bugnes and carnaval beignets were all the same beignet in the end, it just has differents names.
Bugnes are from Lyon, and I lived there 7 months last year so I decided to go with it. But I have another confession to make …
I ran out of butter so I substituted it for oil. Don’t be mad. In a way we can say that the oil is inside the beignet instead of being outside … ?
They were really easy to do and so so good … I couldn’t stop eating them … And my flat smelled so so good as well ..
They are a bit on the crunchy side and with the icing sugar … Ok I totally ate about half of these beignets … But ok next time I will try to fry them …
What about you ? Do you like Carnival ? Do you like beignets ?
Bugnes aka French Carnival Doughnuts / Beignets (Yield 60)
– 1 large egg, lightly beaten
– 512g / 18 oz / 4 cups All-Purpose flour
– 4 tsp dried active yeast
– 1 pinch salt
– 100g / 3.5 oz / 1/2 cup granulated sugar
– 50g / 1.7 oz / 1/4 cup grapeseed or canola oil
– 250g / 8.8 oz / 1 cup heavy cream, warm
– 2 Tbsp pure vanilla extract
– Milk for brushing
– Icing sugar for dusting.
– Sprinkle yeast over the warm heavy cream and let it stand for 5 minutes.
– In a large bowl, whisk flour, sugar and salt together.
– Make a well in the middle.
– Pour the heavy cream into the well. Add egg , oil and vanilla extract as well.
– Knead until you have a smooth, elastic dough. If it’s sticky do not hesitate to add a little more flour.
– Cover with a towel or plastic wrap and let it rise in a warm place for 3 hours.
– Preheat the oven to 350°F (180°C).
– Line 4 baking sheets with parchment paper.
– On a lightly floured surface or on a non stick mat, roll the dough fairly thin.
– Using a sharp knife, cut diamond shapes and make a cut in the center, lengthwise.
– You can stop here or you can go further and fold them like in this video.
– Once on the baking sheets, lightly brush with milk and sprinkle with icing sugar.
– Bake in the preheated oven for 20 minutes, 10 minutes on each side.
– Transfer to a serving dish and sprinkle the warm Bugnes with lots of icing sugar.
– Eat them all or try not to !!
Bon Appétit !