Behnier donuts – a popular treat in French and Creole kitchens. But if the French fried beigne from custard dough, then in creole cuisine it’s donuts made from yeast dough often square forms. They turn out no less tasty than custard, but they are prepared a little easier. Make a Behnier Chocolate Donut ganache. Deep-fry them and sprinkle with powdered sugar. Usually Behnier is served hot for breakfast with a cup of coffee. друзьями: 
Time: 2 час. 15 minutes. a plus fermentation time Difficulty: easy Quantity: 18 fritters In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Donuts
- 2/3 Art. milk (40 ° C)
- 2 and 1/4 tsp fast dry yeast
- 1/3 Art. Sahara
- 3 eggs at room temperature
- 3.5 tbsp. premium flour
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 0.5 tbsp. pieces of butter, room temperature
- Deep-frying vegetable oil
- Powdered Sugar
Ganache filling
- 0.5 tbsp. fat cream
- 120 gr. chopped dark chocolate
- 1 tbsp. l vegetable oil
- 1 tbsp. l corn syrup
Recipes with similar ingredients: yeast dough, higher flour varieties, eggs, milk, cream, dark chocolate, molasses, icing sugar, nutmeg
Recipe preparation:
- In a bowl, combine milk, yeast, sugar, and eggs. Add flour salt and nutmeg and mix by hand or using a mixer with hook attachment. Immediately start adding a little oil and keep stirring until the dough has gathered in a lump. use the mixer, keep kneading the dough for about 5 minutes until it becomes smooth and elastic. And if you work manually, after the dough becomes difficult to mix, lay it out on a lightly floured surface and knead with your hands until smoothness and elasticity.
- Put the dough in a lightly oiled bowl, cover cling film and let rise for at least 2 hours or refrigerate overnight.
- Ganache filling. Bring cream to a boil and pour chopped chocolate with them. Gently stir until chocolate does not melt, then add vegetable oil and corn syrup. Then cool the ganache to room temperature, and put it in refrigerator for about 2 hours to freeze before using.
- Benjamin: Roll the dough into a rectangle 0.5 cm thick., measuring approximately 45×37 cm. Cut it in half and one put half of the dough 18 full tsp. ganache in the distance about 2.5 cm from each other, 6 spoons in 3 rows. Cover on top of the second piece of dough, gently push in between stuffing to squeeze the air around her.
- Trim the edges and cut 18 pcs. beat, each square sized approx. 2 cm. Place the beater on a baking sheet. for baking, cover with cling film and let the dough rise within 30 minutes.
- Pour oil into the deep fat fryer (according to the instructions manufacturer) or into a large, deep pan so that it is only 7 cm filled with oil. Heat the oil to 175 ° C (if fry in a pan, use a thermometer for syrup). Prepare a paper towel tray a cooling grid on it.
- Put the beater on a slotted spoon and carefully lower it into boiling oil. Place as many donuts in the oil as possible, but leave between they have a minimum distance of 2 cm. Fry the whisk for about 3 minutes, then turn over and fry for another 3 minutes until golden brown colors. Using a slotted spoon, put the beater on a wire rack so that the glass excess oil, and let cool for at least 5 minutes. Beignier served warm or at room temperature on the same day when fried, sprinkled with powdered sugar. Recipe for French toasts with liquid filling.
