This doughnuts are made from Richard Bertinet’s Sweet Dough which is a cross between brioche and white bread and is part of the ‘milk doughs’. Although the dough is enriched with milk and butter, It isn’t too sweet. The doughnuts were, soft, fluffy and amazing….
Please watch Richard Bertinet’s video before trying out the recipe. The first time I tried it, my countertop was a sticky, gooey and mucky mess. It felt as if I was trying to scrape off a huge ball of warm, sticky chewing gum. All my fingers were covered in dough….but I’ve since gotten better and am getting hooked to this technique.
Make Richard Bertinet’s Sweet Dough up to step 5
With the rounded end of the dough scraper turn the rested dough onto a lightly floured countertop and form it into 30 tight balls weighing about 1oz (30g) each.
Place the balls, apart, on a baking sheet lined with parchment and sprinkled with flour.
Cover the baking sheet with a lintfree towel or plastic bag and set aside 45 minutes or until doubled in size.
Pour the oil into a deep 7-8-inch (18-20cm) pot and heat over medium heat to 350ºF (180ºC). Carefully place no more than 5 doughnuts into the hot oil (they should sizzle immediately).
Deep fry 30-45 minutes seconds on each side or until golden and cooked through. ( I forgot to take photos until the last three….ahem)
Remove with a slotted spoon and place in a large bowl lined with paper towels. Roll warm beignets in superfine sugar, or sprinkle with confectioner’s (icing) sugar or spoon filling of your choice into a piping fitted with a small nozzle and fill by inserting the nozzle into the beignet.
Richard Bertinet's Beignets (Doughnuts)
Original Recipe: Dough: simple contemporay Bread by Richard Bertinet
These are the ingredients for Richard Bertinet’s Sweet Dough
- 500g (17.5oz, 4 cups) white bread flour (Canadian all-purpose is fine)
- 15g (½ oz) fresh yeast or 1½ teaspoons instant yeast or 7g envelope active dry yeast
- 60g (½ stick, 2oz, 4 tablespoons) unsalted butter, room temperature
- 50g (¼ cup) fine granulated sugar
- 1-1¼ teaspoons salt
- 2 large eggs
- 255g (9oz, 1 cup filled to the brim) lukewarm whole milk (you may need 1-2 tablespoons extra milk depending on the flour you use.)
Ingredients For frying/garnishing dougnuts
- 2 cups vegetable oil for deep frying
- Extra sugar for rolling doughnuts or Jam or Confectioners’ (icing) sugar
Instructions
- Make Richard Bertinet’s Sweet Dough up to step 5.
- With the rounded end of the scraper turn the rested dough onto a lightly floured countertop and divide and form it into 30 tight balls weighing about 1oz (30g) each. Place the balls, apart, on a baking sheet lined with parchment and sprinkled with flour. Cover the baking sheet with a lintfree towel or plastic bag and set aside 45 minutes or until doubled in size.
- Pour the oil into a deep 7-8-inch (18-20cm) pot and heat over medium heat to 350ºF (180ºC). Carefully place no more than 5 doughnuts into the hot oil (they should sizzle immediately). Fry 30-45
minutesseconds on each side or until golden and cooked through. Remove with a slotted spoon and place in a large bowl lined with paper towels. - Roll the Beignets in sugar before serving or sprinkle with icing sugar or spoon filling of your choice into a piping fitted with a small nozzle and fill by inserting the nozzle into the beignet.
- For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- All ingredients should be weighed, if possible, including water (liquids).
- Last updated: April 8th 2022.
myfavouritepastime.com
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I was looking at the donut recipe( https://myfavouritepastime.com/2018/04/29/richard-bertinets-beignets/) and wanted to comment there, but it’s not open for comments. My question is about the frying times: from 30 to 45 on each side? Isn’t that much for a fry?
I have rectified the mistake it should take 30-45 seconds not minutes.
Enjoy your weeekend.
Liz
I have put your comment up there I hope you can view it!
I had something very similar, the only memory I have of it is that I couldn’t stop eating after just having one!
These ones were soft and fluffy and nice
Liz
Sounds delicious, today we are baking cookies after having our Tuesday tacos so maybe we will switch it up with a different sugary treat 😉
Yesterday we had pulled pork. It bubbled away in the slow cooker the whole day long. It so soft and amazing.
Liz
With all the cooking you do I imagine you have a dedicated dishwasher 😉
I have a dishwasher that I never use. I exercise a use-and-wash-immediately policy, so I don’t bother with dishwashers!
Liz
That is funny, I think I was the same way, but now with both the kids being 3 and below I see myself leaving things in the dishwasher like a placeholder more often than I should!
That is perfectly okay. We r only three adults so it’s not practical and we eat mostly
breakfast and dinner.
I’ve always wanted to try Beignets but never have. Yours are so lovely!
You should. So easy to make. Pleasant week to you.
Liz
Gosh, there really is nothing better than beignets! I shall have to try these sometime! -Kat
I totally agree with you!
Liz