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?!
Equipment
- 1 Stand mixer with hook attachment (optional)
- 1 Fine mesh sieve
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)
Instructions
TOURTISSEAUX DOUGH
- 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.
- In a medium stainless steel bowl, which the egg, the rest of the sugar and vanilla.
- 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.
- Add the egg and mix again, then the orange blossom and melted butter.
- Work the dough until elastic and smooth. About 6-7 minutes.
- Place the dough in a large stainless bowl oiled and cover with a wet towel.
- Let it proof in a warm place until it double in size.
- Bring a medium size pot of oil to about 350F (180C).
- Roll the dough to about 5mm thin. Cut up some diamond shape pieces.
- Plunge the tourtisseaux, a few pieces at the time.
- When puffin and golden brown, flip them and cook the other side.
- Take them out of the oil and onto a tray or bow lined up with absorbing paper.
- Cover them with icing sugar and serve when still warm.
- Bon appétit 🙂
