Ingredients
- Wheat flour: 500g.
- Sugar: 125g à 150g.
- Butter: 125g (softened).
- Eggs: 2 large eggs.
- Liquid milk: 2 to 3 tablespoons (optional, to adjust the consistency).
- Aromas:
- 1 sachet of vanilla sugar.
- 1 teaspoon of nutmeg.
- A pinch of salt.
- Baking powder: 1 teaspoon (to give a little lightness).
- Oil: For frying.
Instructions
- Work the butter and sugar: In a large bowl, mix together the softened butter and sugar until smooth and creamy.
- Add the eggs and flavorings: Whisk in the eggs one by one, then add the vanilla sugar and nutmeg.
- Add the dry ingredients: Gradually add the flour, baking powder and pinch of salt. Mix by hand or with a spatula until you obtain a firm, malleable dough.
- Tip: If the dough is too crumbly, add a little bit of milk.
- Rest the dough: Let the dough sit for about 15 to 20 minutes.
- Shaping: * Roll out the dough on a floured surface to a medium thickness.
- Use a small cookie cutter (or a glass) to cut out circles.
- Sala often makes small cuts or designs on the donuts to give them the classic “Biscrème” look.
- Frying: Heat the oil in a frying pan over medium heat. Fry the biscuits in small batches. They should take on a nice golden color.
- Note: Be careful not to have the oil too hot, otherwise they will brown on the outside but remain raw on the inside.
- Drain and cool: Place them on absorbent paper. Let them cool completely; they will become crunchier as they cool