As a lifelong donut enthusiast, I've perfected this indulgent treat over years of family baking. My Alsatian grandmother's recipe, known as 'Berlin balls,' is a year-round favorite, especially beloved by my kids and perfect for Mardi Gras.
Best of all, this carnival beignets recipe is straightforward, affordable, and yields incredible results. Here's how to make them:
- 700 g organic wheat flour
- 20 g fresh baker's yeast
- 2 large organic eggs
- 80 g butter
- 100 g cane sugar
- 15 cl semi-skimmed milk
- 15 cl lukewarm water
- 2 pinches of salt
- 1 teaspoon ground cinnamon
- Frying oil
1. In a large bowl, combine the flour, salt, half the sugar, and crumbled yeast.
2. Make a well and add the eggs, milk, and water.
3. Mix with a whisk from the center until a smooth batter forms.
4. Incorporate the butter, cut into pieces.
5. Knead by hand until the dough is soft and elastic.
6. Cover with a clean tea towel and let rise at room temperature for at least 2 hours, until doubled in size.
7. Flour your work surface.
8. Roll out the dough to 1 cm thickness.
9. Cut out 5-6 cm circles using a glass or cookie cutter.
10. Place on a floured baking sheet.
11. Cover and rest for another 2 hours.
12. Heat oil in a saucepan to 170-180°C.
Tip: Test by dropping in batter; it should rise without browning too fast.
13. Fry donuts using a slotted spoon.
14. Cook 2 minutes per side until golden.
15. Drain on absorbent paper.
16. Roll warm donuts in sugar-cinnamon mix.
17. Cool on a wire rack and enjoy!
Your homemade Alsatian carnival beignets are ready! Simple, delicious, and far cheaper than bakery versions. Enjoy within 2 days for best freshness. Bon appétit!
- Let dough rise in a draft-free spot at around 20°C.
- Prepare ahead: start the day before or morning of.
- Keep oil temperature moderate to ensure even cooking.
Always handle hot oil with care!
I love them plain with sugar-cinnamon, but for fillings like jam, Nutella, or pastry cream:
- Inject after frying with a piping bag (essential for pastry cream).
- Or stuff before frying: Layer filling between two thin discs, seal edges with water.
