The Pétrin

That the name of the Alsatian donuts you are not afraid, they are much easier to make and quick to try to decide .. In any case, for the uninitiated! Gold, inflated and mellow, these fritters Carnival will eat just sprinkled with sugar or flavored with cinnamon, accompanied by fruit compote or filled jam - traditionally the preserve of rosehip. Pulp, very pleasant to work can be prepared the day before and set aside in the refrigerator for the first round: the donuts are not only faster to achieve the next day, they are even better .. Practice for Sunday morning flemmards, think!

(for a good twenty fritters)

In a large bowl, add the sifted flour, salt and sugar. Mix with a wooden spoon and dig a well: pour in the crumbled yeast, milk, eggs lightly beaten and flavor if you choose this option.

Note: Traditionally, the yeast is diluted in advance and again about ten minutes in the fluid before being incorporated. For several reasons, I rarely do: in general, j'émiette yeast into the well, add the liquid and I délaye yeast in the crushing in the liquid with your fingertips until no longer feel lumps . Tactile and effective!

Begin to mix with the wooden spoon from the center by gradually incorporating the flour until the dough forms a compact mass around the spoon.
Transfer the contents of the bowl on the work surface lightly flour and work the dough a few minutes in the crushing and folding several times.
Once the dough forms a homogeneous mass, the knead 1 or 2 minutes, then incorporate the butter softened several times working the dough after each addition. Knead a good ten minutes until the dough becomes smooth, flexible and consistent (the butter is completely incorporated).
Put the dough into a ball in the bowl lightly oiled or buttered, cover with film of food and let rise until the dough double in size, about 2 hours.

Overwrite the dough gently and then pour it on a work plan lightly flour. Spread roll (not too over the dough) to a depth of 1 cm. With a sharp knife or pastry wheel or pizza, cut twenty or more rectangular shapes traditionally triangular (which take the form of pear after cooking). Arrange the pieces of dough on the work plan meal leaving space between them. Cover with a damp cloth and let rise 45 minutes to 1 hour depending on the temperature of the room.

Donuts swell a lot, but we must ensure that they do not double in volume as they continue to swell during cooking!

About ten minutes before baking cakes (see note), put the oil to heat in a large deep fryer to the former or a large saucepan on top edges. Test the temperature by dipping a piece of dough or a crust of bread, which must go back to the surface immediately after being immersed in oil surrounded by bubbles.

Attention, oil should not be smoking on pain of brown donuts without their leave time to cook on the inside.

Dip the cakes in hot oil for 2 or 3 at a time depending on the diameter of your fryer. Brown on the first side before returning the donut (the 2nd face always cooked faster than the first). Drain fritters on absorbent paper and then sprinkle with powdered sugar or roll in a mixture of powdered sugar and cinnamon. You can also fill these cakes with jam after cooking.

These fritters can be kept very much a night: they are still tender the next day. But like all the donuts, they are best fresh .. and hot!

Note: For a great time baking these cakes, like all other revenue-based dough, test by pressing the dough gently on the tip of the index: the footprint is slowly returning to its place and donut surface should be smooth and opaque. If the surface starts to become thin and transparent with bulls apparent, it is urgent for frying donuts!