Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

These frivolous little sugared pastries are available fresh on most typical markets of the south-west, and the smell of them cooking is intoxicating. Eat them hot and dusted with icing sugar or with a generous splash of maple syrup.


  • 7 g fresh yeast
  • 45 g unrefined sugar
  • 175 ml warm milk
  • 230 g plain flour
  • 2 egg yolks, beaten
  • vegetable oil, for deep frying
  • unrefined caster sugar, for dusting


    Dissolve the yeast and sugar in the warm milk. Sift the flour into a bowl and make a well in the centre. Mix the egg yolks with the yeast and milk, and pour into the flour. Combine to a smooth soft dough, then knead for 10 minutes. Grease the inside of a large bowl. Place the dough in it, cover and leave to prove in a warm place for an hour. It will double in size. Lightly knead the dough on a floured surface and then roll into 5 cm-long sausages. Leave to rest for 10 minutes before cooking.

    Heat the oil in a deep-fat fryer or large saucepan. To test if it is hot enough, add a cube of bread: it should brown within 1 minute.

    Add a few dough sausages at a time. They will sink and resurface. Turn them when golden underneath, and when golden all over, remove them with a slotted spoon, drain and roll generously in caster sugar.