TOURTISSEAUX

TOURTISSEAUX

I do love a food as well all know, but when a recipe comes from a region and brings me back to my childhood. It tastes even better than it already is.
Ok let's get cooking, shall we?!
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Prep Time 20 minutes
Cook Time 5 minutes
Proofing Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 people
Course: Dessert, desserts
Cuisine: French
Ingredients Equipment Method

Ingredients
  

TOURTISSEAUX DOUGH
  • 220 gr AP flour (1 3/4 cup)
  • 4 gr Dry active yeast (1/3 tsp)
  • 1 pc Egg
  • 15 ml Milk (1 tbsp)
  • 40 gr Sugar (3 1/2 tbsp)
  • 30 gr Butter (melted) (2 tbsp)
  • 7 ml Orange blossom (1/2 tbsp)
  • 15 ml Vanilla paste (1 tbsp)
COOKING
  • 500 ml Canola oil (2 cups)
  • 100 gr Icing sugar (1/2 cup + 3 tbsp)

Equipment

  • 1 Stand mixer with hook attachment (optional)
  • 1 Fine mesh sieve

Method
 

TOURTISSEAUX DOUGH
  1. Warm up the milk and mix it in small stainless steel bowl with a tbsp of the sugar and the yeast. Whisk and let it rise covered.
  2. In a medium stainless steel bowl, which the egg, the rest of the sugar and vanilla.
  3. In the bowl of a stand mixer with the paddle attachment, place the flour and start mixing, add the yeast mixture until it forms a shaggy dough.
  4. Add the egg and mix again, then the orange blossom and melted butter.
  5. Work the dough until elastic and smooth. About 6-7 minutes.
  6. Place the dough in a large stainless bowl oiled and cover with a wet towel.
  7. Let it proof in a warm place until it double in size.
  8. Bring a medium size pot of oil to about 350F (180C).
  9. Roll the dough to about 5mm thin. Cut up some diamond shape pieces.
  10. Plunge the tourtisseaux, a few pieces at the time.
  11. When puffin and golden brown, flip them and cook the other side.
  12. Take them out of the oil and onto a tray or bow lined up with absorbing paper.
  13. Cover them with icing sugar and serve when still warm.
  14. Bon appétit 🙂

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