Beignes de Noël
Soft nutmeg-scented ring doughnuts fried in batches for the Christmas season.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Deep heavy pot
- •Doughnut cutter
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9 g
- carbs
- 28 g
- protein
- 4 g
- calories
- 210
Instructions
- 1
Beat the eggs and sugar until pale, then mix in the milk and melted butter.
- 2
Stir in the flour, baking powder, nutmeg and a pinch of salt to a soft dough and chill 1 hour.
- 3
Roll out 1.5 cm thick and cut rings.
- 4
Heat the oil to 180C.
- 5
Fry in small batches for about 90 seconds a side until golden and cooked through.
- 6
Drain and dust with icing sugar while warm.
Chef's tips
Chilling the dough is what keeps the doughnuts from absorbing oil.
Ingredient substitutions
- milk → buttermilk for a tangier, softer crumb
Storage
Best on the day; keeps 3 days in a tin.
Common mistakes to avoid
- •Sticky, warm dough that soaks up fat
- •Frying too hot so centres stay raw
Serving suggestions
Cooked Beignes de Noël?
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