Bottereaux

"le beurre c'est la vie" 

"the butter is life"

Kev Girardon

Artist, Japflap cleaner, Hellfest survivor

Bretagne Flag 


 Once again stumbling my way through the world-wide web, I found something I must bake.  A recipe for a French Bottereaux.
 The Bottereaux , prepared in mid-Lent. It is a kind of donut that has a different name depending on the region (bugnes in Burgundy, Provence atria ..) The custom dates back to the donuts Roman times.  They are prepared  sweet, salty or filled.
In the region of Nantes, they were prepared the day of Mardi Gras.  

Think NOLA beignet, or fritter.

The one recipe I found was for a Strawberry Bottereaux..and it was a complete abomination! . The only one written in English. ( so do not attempt THAT one) 

There are several written in French . My dear friend, from Nantes France, ( Kevin- BTW-does not consider himself french, but hails from Bretagne. )
translated this one for me.

From this french blog:   Mes essais dans la cuisine.

les bottereaux Nantais

Cooling duration : 2 hours at fridge

Preparing duration : 15 minutes

Ingredients for 4 people:

 Ingredients 

- 25 cl of milk ( @ 1 cup)

- 4 tablespoons of sugar

- 525 g of flour

- 100 g of butter ( one stick = 113g)

- 2 eggs

- 1 teaspoon baking powder

- 1 tablespoon of your favorite extract. I used Vanilla

- icing sugar

-  Favorite filling  (optional)  I used home ade strawberry jam, blueberry, raspberry


  Preparation 

1- In a saucepan, heat up the milk (low heat) then add butter and sugar- (bring up to a boil)  until melted.  Add Vanilla.

2- Sift,  the flour,  the salt, the baking powder, in a large mixing bowl.  Add the hot milk, and beat, until combined. Wait until the  bowl of dough has cooled to touch, then add eggs and beat until blended.  The flour should be soft dough, that you can make a ball with and wrap up in a plastic wrap.  Stand in the fridge for two hours.

3- Roll the dough to approx 1/8 inch thickness. .  Cut into desired shape .

4. Then add 1 teaspoon filling.

Blueberry, strawberry, raspberry 

5. Egg wash edges and crimp with a fork to seal.

6- Heat oil in a fryer and plunge the bottereaux in. Let them brown and inflate, float,  for a moment, then remove with a skimmer.

7- Put the fritters on absorbent paper and then in a dish to sprinkle them with icing sugar. 

 

 ENJOY!

délicieux!!!