CARNIVAL DOUGHNUTS

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CARNIVAL DOUGHNUTS

Carnival doughnuts

Ingredients

Dough

250 g T55 wheat flour
240 g eggs (or 4)
20 g double cream
11 g baking powder (e.g. 1 sachet)
80 g caster sugar
Dark rum (optional)

Frying

Oil for frying

Finishing

Icing sugar

Instructions

Make the dough

Combine the eggs, cream and rum.

Add sugar and mix.

Add the flour (previously mixed with the yeast).

Knead lightly to form a ball.

Let it stand at room temperature for at least 1 hour, covered with a clean cloth or cling film.

Making the doughnuts and frying

Roll out the dough to 3-4mm thick.

Cut into the classic shapes using a fluted pastry wheel.

Fry them in oil at 170°C, turning them halfway through.

Drain them on a rack and sprinkle them immediately with icing sugar

Enjoy immediately.

MORE ABOUT

PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

Carnival doughnuts

250 g T55 wheat flour

240 g eggs (or 4)

20 g double cream

11 g baking powder (e.g. 1 sachet)

80 g caster sugar

Dark rum (optional)

Oil for frying

Icing sugar

MORE ABOUT

PHILIPPE LARUELLE

Philippe Laruelle