Carnival Angel Wing Donuts

Recette de bugnes / beignets de carnaval au beurre doux Charentes Poitou AOP Grand Fermage
  • Guests 8 people
  • Preparation 45 minutes
  • Cooking 10 minutes
  • Difficulty Medium

To make this recipe 

unsalted-butter-200g-grand-fermage Unsalted butter 200g Discover the product


  1. 100g unsalted Grand Fermage butter

    500g flour

    100g sugar

    4 eggs

    2 tbsp milk

    25g live yeast

    2 tbsp. rum

    Pinch of salt

    Frying oil

    Icing sugar

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  1. Bring the milk to a lukewarm temperature and add the yeast (do not add yeast to hot or cold milk), and mix.
  2. Pour the milk-yeast mix into a large bowl.
  3. Add the following ingredients in this order: flour, sugar, salt and eggs.
  4. Mix, then add the pre-melted butter and the rum.
  5. Knead the mixture for about 10 minutes until it forms a smooth, elastic dough, then shape it into a ball.
  6. Cover your mixing bowl with cling film and leave your dough to rest for 1.5 hours in a warm, draught-free place (at room temperature in summer, near a radiator or in a 30°C oven in winter). It should then double in size.
  7. Remove your dough from the bowl. If it is too sticky, add a little flour.
  8. Lightly flour your work surface, then use a rolling pin to roll out your dough to a thickness of around 0.5cm.
  9. Using a pastry cutter or a knife, cut the dough into rectangles or diamond shapes depending on your preference.
  10. Make an incision in the centre of each rectangle, spread it open, and pass the two opposing ends of the donut through the hole. This step is optional, but gives the pastry its traditional shape.
  11. Gather up the trimmings to make extra angel wings and avoid waste.
  12. Heat the frying oil in a pan.
  13. Add your angel wings to the oil gradually, so they cook until golden on both sides.
  14. Remove the angel wings and set them on a plate covered with kitchen roll. Sprinkle with icing sugar and enjoy.

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