Bottereau - Doughnuts from Pays de la Loire Recipe
Bottereau - Doughnuts from Pays de la Loire
Flavors of the Pays de la Loire
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Rising time: 1 hour
Cooking time:: 15 minutes

Difficulty: Easy
Chef's Note

A bottereau is a doughnut that takes its name from its place of origin Loroux-Bottereau, in Pays de la Loire. It's a tradition for Mardi Gras.

For 15 servings

- 500 g / 4 cups flour
- 2 Tbsp. yeast
- 125 g / 1 cup + 2 Tbsp. sugar
- 3 eggs, beaten
- 150 g / 5 oz. butter, soften
- 1 pinch of salt
- 2 Tbsp. eau de vie
- 3 Tbsp. + 1 Tsp. warm water or milk
- Rum or orange blossom water
- oil for frying

- Icing sugar for dusting
Step 1
Dissolve the yeast in the warm water.

Into a large bowl, mix the flour, salt, and sugar. Make a well in the center and pour in the yeast, the eggs, the eau de vie and the rum. Mix well making sure the butter is evenly incorporated.

Step 2
Knead the dough for about 10 minutes until smooth.

Form into a ball, adding a little flour if necessary so that the dough is not too sticky.

Step 3
Let the dough rise for at least 1 hour in a warm draft-free place covered with a clean towel.

Step 4
On a floured surface, roll the dough out to a thickness of 5 mm (1/4") and cut into even diamond shapes - 4-5 cm / 1-1/2'' per 2 cm / 3/4'' wide.

Step 5
Heat the oil and carefully drop the doughnuts, 5 or 6 at a time, into the oil, being careful to avoid splatters of hot oil. Once one side is browned, turn, and remove once they are nicely browned and float to the surface.

Drain on paper towels, then transfer to a serving plate.

Sprinkle with icing sugar and serve hot.

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Photo: Anjou Tourisme

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