1. Preparation :
To make the brioche dough for the beignets, start by stirring the LaPatelière baker’s yeast into the warm milk (35 degrees maximum to avoid killing the yeast) and the tablespoon of sugar. Stir and leave to stand for 15 minutes; it should foam, a sign that it’s alive and well.
Meanwhile, place the dry ingredients in the bowl of your food processor (flour, sugar and salt), break the eggs into a bowl and set aside. Cut the butter into pieces and set aside in the fridge.
Once the yeast has been activated (it should foam well, otherwise you’ll have to start all over again), run your food processor with the dough hook on low speed. Add the milk/yeast mixture, La Patelière lemon flavoring and lightly beaten eggs, then switch to medium speed and knead until smooth.
Add the butter a little at a time, then knead for 15-20 minutes until the dough pulls away from the sides and is smooth and glossy.
Put the dough in a large bowl, wrap it in plastic film and put it in the fridge for slow rising (ideally overnight, 12 to 24 hours).
The next day, on a lightly floured work surface, roll out the dough to a thickness of 1.5 cm and cut out small rounds using a 3.5 cm diameter round cookie cutter. Place the dough rounds on a baking sheet and leave to rise for 20-30 minutes in a draft-free place (remember to cover them with a tea towel).
Meanwhile, heat your oil in a deep pan to 180°C (I use a probe thermometer that I leave in the oil all the time so I can constantly check the temperature).prepare a dish with La Patelière Intensely Vanilla Sugar to roll the mini fritters in as soon as they are cooked (the sugar sticks better this way).
When the mini-doughnuts have fully expanded (they’re puffed up, and the dough springs back gently if you press down on them with your finger), cook them in batches of 3 or 4 (no more!), turning them regularly with a skimmer, until they’re golden brown.
Roll the just-baked doughnuts in La Patelière’s intensely vanilla-sugar mixture, then form skewers of 3 mini-doughnuts.
If necessary, reheat your caramel sauce before dipping the skewers in it.
Enjoy!
