French Doughnuts

Beignets Soufflés


  • Milk/10 oz/250 g/167
  • Butter/4 oz/100 g/67
  • Salt/0.18 oz (1 tsp)/5 g/3
  • Sugar/0.18 oz (1 tsp)/5 g/3
  • Bread flour/6 oz/150 g/100
  • Eggs/8 oz/200 g/133
  • Total weight:/1 lb 12 oz/710 g/473%

For large-quantity measurements.

  • Milk/1 lb 14 oz/750 g
  • Butter/12 oz/300 g
  • Salt/0.5 oz/15 g
  • Sugar/0.5 oz/15 g
  • Bread flour/1 lb 2 oz/450 g
  • Eggs/1 lb 8 oz/600 g
  • Total weight:/5 lb 5 oz/2130 g




  1. In a saucepan, heat the milk, butter, salt, and sugar until the sugar dissolves and the butter is melted.
  2. Bring to a rapid boil, then remove from the heat. Add the flour all at once and beat in vigorously with a wooden spoon.
  3. Set the pan over medium heat and beat the mixture for 2–3 minutes, until the mixture pulls away from the sides of the pan.
  4. Turn the mixture into a stainless-steel bowl and cool slightly.
  5. Add the eggs in 3 stages, beating well between additions.
  6. Place the dough in a piping bag fitted with a large star tip.


The doughnuts may be finished in either of two ways:

  1. Pipe the mixture directly into a deep fryer heated to 340°F(170°C), cutting off the dough in 3-in. (7–8 cm) pieces using a knife dipped in the hot fat. Fry until puffed and golden. Drain on kitchen paper.
  2. Pipe 2-in. (5 cm) circles onto parchment paper. (To make uniform shapes, mark 2-in./5 cm circles on the paper by tracing around a 2-in./5 cm cutter with a pencil. Turn the paper over and use the outlines as a guide.) Freeze. Fry the frozen units as in method 1.

see for presentation suggestions.