Bottereau - Doughnuts from NantesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 1 hour
Rising time:: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:215.6 kcal
Proteins:2.9 g
Fats:8.1 g
Carbohydrate:33.3 g
Fibers:0.5 g
Sugar:19.9 g
Cholesterol:40.2 mg
Sodium:61.5 mg
Calcium:9.2 mg
Energy:400 kcal
Proteins:5.4 g
Fats:15 g
Carbohydrate:61.8 g
Fibers:0.9 g
Sugar:36.9 g
Cholesterol:74.6 mg
Sodium:114 mg
Calcium:17 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
flour
15
ml
yeast
225
g
granulated sugar or vanilla sugar
1
egg
100
g
salted butter
50
ml
eau de vie
500
ml
lukewarm water
oil
METHOD
- Dissolve the yeast in the warm water. Cut the butter into small pieces on a plate and let soften.
- Into a large bowl, place the flour, 25 g (1 oz.) sugar, the egg, eau de vie and the yeast mixture. Knead the dough for about 10 minutes until smooth and fairly stiff.
- On a floured surface, roll the dough out to a thickness of 1 cm (3/8").
- Sprinkle the little pieces of butter all over the surface and press with your fingers so they are well incorporated into the dough.
- Fold the dough in three, sealing the butter inside; press again with your fingers, then reform into a ball, adding a little flour if necessary so that the dough is not too sticky.
- Let the dough rise for at least 3 hours in a warm draft-free place covered with a towel.
- Roll out again to a thickness of 5 mm (1/4") and cut into even diamond shapes.
- Heat the oil and carefully drop the doughnuts, 5 or 6 at a time, into the oil, being careful to avoid splatters of hot oil. Once one side is browned, turn, and remove once they are nicely browned and float to the surface.
- Drain on paper towels, then transfer to a serving plate.
- Sprinkle with icing sugar and serve hot.
CHEF'S NOTES
A bottereau is a doughnut that takes its name from its place of origin Loroux-Bottereau, in Britanny, in the wine-growing region near Nantes. It's a tradition for Mardi Gras.
