Donuts with Pastis Henri Bardouin, rum, orange and lemon

Donuts with Pastis Henri Bardouin, rum, orange and lemon


•    3 ½ cups of plain flour
•    1 teaspoon of baking powder
•    1 teaspoon of Pastis
•    5 eggs
•    12 tablespoons of unsalted butter; cut into small pieces.
•    1 cup + 2 tablespoons of sugar
•    1 tablespoon of rum
•    Pinch of salt
•    Zest of ½ lemon
•    Zest of ½ orange
•    4 to 6 cups of vegetable oil for frying
•    Powdered sugar


Sift the flour and baking powder into the bowl of a food mixer.
Add the eggs, Pastis, butter, 2 tablespoons of sugar, salt, rum and the citrus zest. Mix until it forms a ball of dough.
Remove the ball, wrap in plastic wrap and place in the fridge for an hour.
Heat the oil to 190°C in a large saucepan or deep-fat fryer.
Cut the dough into pieces.
Fry in the hot oil, 6 or 7 donuts at a time.
Turn after a minute and continue to cook until they become light brown in color.
Remove them with a slotted spoon and place them on absorbent paper.
Put all the donuts in a large bowl and sprinkle over the remaining cup of sugar.

Tip: pile the donuts up on a serving dish and dust with powdered sugar.

© photo : Adobe Stock - Anne DEL SOCORRO

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