Soft yeast-raised doughnuts, cut out and then fried to create their characteristic pale ring.
Put the flour, salt, milk and eggs in the mixing bowl and mix for about two minutes.
2 min314 kcal
7.8 g
46 g
11 g
16% RI
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Add the yeast to the bowl.
Knead the dough for a good ten minutes, until smooth.
10 minRefrigerate the dough for two to three hours.
120 minRoll out the dough to about one centimetre thick and cut out the doughnuts using a large and a small cutter.
Deep-fry the doughnuts in a bath of oil, watching them carefully.
18% RI
8% RI
16% RI
41% RI
0% RI
20% RI
9% RI
5% RI
22% RI
5% RI
7% RI
0% RI
10% RI
3% RI
7% RI
8% RI
7/7 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
