La Chambre

Ingredients

• 500g flour
• 40g sugar
• 2 eggs
• 60g melted butter
• 1 pinch of fleur de sel
• 240g milk
• 15g fresh baker's yeast
• Sugar for the coating
• Mango passion vanilla jam to garnish the fritters
• Oil for frying

Instructions

1. Warm the milk, add the yeast, mix and leave to stand for 10 minutes.
2. Place the flour, sugar, pinch of salt, eggs, cooled melted butter and milk/yeast mixture in the bowl of a food processor. Knead with the hook on medium speed for 7 to 10 minutes.
3. Place the dough in a lightly floured bowl and line with plastic wrap. Leave the dough to rest at room temperature for 1? hours.
4. Deaerate the dough with your fist. Flour your work surface and place the dough on it. Roll out to a thickness of about 1cm. Using a pastry cutter or a glass, cut out circles of pastry. Place your pastry discs on pre-cut baking paper rectangles. Leave to rest for a further 1? hours.
5. Heat the oil to 170 degrees and dip your fritters into the pan, holding a corner of the baking paper. The dough will come away, so remove the paper. Allow the doughnuts to brown on both sides, then place them on absorbent paper.
6. Coat them with sugar, then fill them with jam using a piping bag fitted with a smooth nozzle.