Beignets



  • 60 grams ( 0.132 LBS) of butter
  • 3 eggs
  • 500 grams ( 1.1 LBS) of flour
  • 42 grams ( 0.09 LBS ) of fresh yeast
  • 150 milliliters  ( 5.07 OZ ) of water
  • 70 grams ( 0.154 LBS ) of sugar


Start whisking all the ingredients in a bowl. Add flour last and knead. Rest the dough you kneaded well until it rises. Divide the dough you have kept into pieces of the size you want.

At this stage, if you wish, you can diversify your moles by adding any fruit compote and keeping it waiting. Wait for the dough that you have divided into small balls to rise again.

Put butter in a saucepan and heat it. Fry the raised moles in a pan, swirls. Cook it thoroughly. If you fry it on low heat by turning it for a long time, you will not burn it and you can cook it thoroughly. Dip every part of your cooked moles in sugar or cinnamon and it's ready. You can serve immediately hot.

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