Beignets de carnaval
Ingredients
500 g flour
75 g powdered sugar
1 egg
100 ml oil
12 g active dry yeast
pinch of salt
250 ml of milk (I used almond milk)
Directions
- Combine all the ingredients and mix to form a smooth dough.
- Roll the dough out until it is 1 cm high. Cut into rectangles 5 cm wide. Let rise. (How long? We don’t know!)
- Fry at 130 degrees C or 266 degrees F (actually I’ll probably go a bit hotter) on both sides, about 8 minutes per batch.
- Sprinkle with more powdered sugar.
Notes
- recipe translated from Les Recettes de la Table Alsacienne