Bottereau - Doughnuts from Nantes Recipe
Bottereau - Doughnuts from Nantes
Flavors of Brittany
Total time: 30 to 60 minutes

Prep. time: 30 minutes
Cooking time: 1 hour
Rising time:: 20 minutes

Difficulty: Easy
Chef's Note

A bottereau is a doughnut that takes its name from its place of origin Loroux-Bottereau, in Britanny, in the wine-growing region near Nantes. It's a tradition for Mardi Gras.

For 6 servings

- 200 g (7 oz.) flour
- 1 Tbsp. yeast
- 225 g (8 oz.) granulated sugar or vanilla sugar
- 1 egg
- 100 g (3 1/2 oz.) salted butter
- 50 ml (3 Tbsp.) eau de vie
- 500 ml (2 cups) lukewarm water
- oil for frying
  1. Dissolve the yeast in the warm water. Cut the butter into small pieces on a plate and let soften.
  2. Into a large bowl, place the flour, 25 g (1 oz.) sugar, the egg, eau de vie and the yeast mixture. Knead the dough for about 10 minutes until smooth and fairly stiff.
  3. On a floured surface, roll the dough out to a thickness of 1 cm (3/8").
  4. Sprinkle the little pieces of butter all over the surface and press with your fingers so they are well incorporated into the dough.
  5. Fold the dough in three, sealing the butter inside; press again with your fingers, then reform into a ball, adding a little flour if necessary so that the dough is not too sticky.
  6. Let the dough rise for at least 3 hours in a warm draft-free place covered with a towel.
  7. Roll out again to a thickness of 5 mm (1/4") and cut into even diamond shapes.
  8. 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.
  9. Drain on paper towels, then transfer to a serving plate.
  10. Sprinkle with icing sugar and serve hot.
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