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Air donuts on milk Beignet

Air donuts for real sweet tooth and not only. This culinary dish comes from France. It comes in different sizes and shapes, both round and square, both large and small. Beignet doughnuts are very delicate and airy. Like everything delicious and original from what the French came up with, this culinary recipe has spread around the world. I tried these donuts when I flew to visit a friend in America. The waiter revealed to me the secret of their preparation. More precisely, his mother, with whom he introduced us, after my persistent persuasion. In fact, the recipe is quite simple to execute. Sweet tooths will really like this dish. In general, doughnuts are food to lift the mood on cold autumn evenings.
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Doughnuts made with milk Beignet
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 6 g
Fats 21 % 13 g
Carbohydrates 69 % 43 g
314 kcal
GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 5 h

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Cooking Beignet doughnuts, as usual, I start with the dough. In a large bowl, I dissolve the yeast in warm water and leave it under a towel for 5 minutes. After 5 minutes, add sugar, salt, lightly beaten eggs, pour in milk and beat everything very well. Then I add 4 cups of flour and knead the dough until smooth. Now I can add softened butter and gradually add the rest of the flour. I cover the dough with a napkin and put it in a warm place so that it "fits" for about 4 hours. The dough that has come up is divided into small balls, since donuts will greatly increase in volume when frying. I put the balls on a floured board and let them stand for a few more minutes. Meanwhile, I pour odorless vegetable oil into a deep frying pan and heat it up strongly. Or you can just fry donuts in a deep fryer. Put our donut balls on the hot oil and fry on both sides until golden brown. Flip the donuts on a sieve and let the excess oil drain. Ready-made Beignet doughnuts are spread on a dish and sprinkled liberally with powdered sugar.
Beignet doughnuts should be served with coffee with milk or black.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Pressed yeast - 109   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Powdered sugar - 374   kcal/100g

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