The alphabeignets

The alphabeignets

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Tasted cold or warm, these donuts will amaze your gourmands! Think about sprinkling with icing sugar. They keep very well for several days.


For a dozen donuts

  • 250 g of flour + a little for the work plan
  • 1 pinch of salt
  • 1/2 sachet of powdered baking powder
  • 1 teaspoon of powdered sugar
  • 2 eggs
  • 50 g of soft butter
  • 100 g thick cream
  • 1 ribbon of untreated lemon zest
  • 2 or 3 tablespoons of orange blossom water (or amber rum)
  • Frying oil
  • Multicolored sugar lozenges


Mix the flour, salt, yeast and powdered sugar in a large bowl.

Dig a well, break the eggs, add the soft butter in small pieces, the cream, the zest of lemon finely grated and the water of orange blossom (or rum, according to the taste).

Work first with your fingertips, then knead vigorously until you obtain a smooth and homogeneous paste.

Roll into a ball and let stand for 2 hours under a cloth.

At the end of this time, flour the worktop and roll the dough down to a maximum thickness of 2 mm.

Cut out letters and punctuation using a sharp knife or roulette (or cookie cutter).

Roll the falls into a ball and lower again. Proceed in this way until the dough is used up.

Heat frying bath until boiling, but not steaming (175 ° C).

Throw the letters in batches and let them brown and swell 2 to 3 minutes on each side.

Drain as you go on the skimmer on paper towels.

To serve, arrange the letters on a tray forming festive words and decorate with multicolored sugar lozenges.



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