Doughnuts perfumed in the Pastis Henri Bardouin by Annie Boudara
• 100 gr water
• 100 gr milk
• 10 gr sweetens
• 3 gr salt
• 90 grs butter
• 4 eggs
• 110 gr of sifted flour
• 3 soup spoon of PASTIS HENRI BARDOUIN
Boil the butter, the water and the milk,
Off the heat add 110 gr sifted flour Beat 4 eggs,
Incorporate them slowly Add 3 soup spoons of PASTIS HENRI BARDOUIN
Let to the rest 30 mn or prepare the dough the day before to
Warm a bath of oil (grape seeds, sunflower or olive oil) in 170 °
With a teaspoon, to throw small balls of dough in the hot oil (not too at the same time because it inflates).
Remove doughnuts when they are gilded then to drain and to sprinkle with icing sugar perfumed in the vanilla (pay a bag of vanilla sugar into your sugar).
© Photo : Adobe Stock - emmi
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France