Tradition: Old-Fashioned Christmas Donut Recipe

Cette recette est si ancienne qu’on ignore d’où elle origine. Qu’à cela ne tienne, ces beignes de Christmas sont un délice à partager en famille ou avec les amis. Dans une jolie boîte colorée, ils constituent un gift chaleureux qui fait plaisir.

Ingredients:

Two eggs at room temperature, 250 ml caster sugar, 60 ml butter, 940 ml pastry flour, a pinch of salt, 4 tsp yeast, 180 ml whole milk, 1 tsp vanilla, frying oil, icing sugar.

Preparation :

Mash the butter with a fork until creamy. Then add the eggs and sugar and mix well. Set aside.

In another dish, pour the flour, yeast and salt.

To the first mixture, gradually add the milk and vanilla. Stir.

Gradually pour the second mixture into the first and mix again.
Refrigerate the dough for 4 to 12 hours. Roll it out without pressing too hard and cut into doughnut shapes (using a cookie cutter).

Then brown the donuts in hot oil (180 C).

When cooled, you can either frost them* or simply sprinkle powdered sugar on each side.

*Kirsch Glaze : Take five tablespoons of icing sugar + 1 tablespoon of kirsch. Gradually whisk to obtain a creamy texture. For a coulis glaze, add a few drops of water and mix.

Decorate with pieces of candied green and red cherries or with edible glitter in Christmas colors.