Saturday, September 26, 2009

Richard Bertinet's Donuts (Beignets) with Fresh Home-made Raspberry Jam

I've just made the most beautiful tasting donuts ever from Richard Bertinet's book 'Dough - Simple Contemporary Bread'. Even though they have been deep fried, they are not greasy. They are light and tender more like a brioche with a lovely crisp crust. I've dusted them with cinnamon sugar and piped home-made raspberry jam into the centers (thanks Kathy, the raspberry jam is sublime!!!).


Quantity: Makes 30 doughnuts (or make 15 and a fruit loaf)
Preparation: 20 minutes;
Resting: 1 hour
Proving: 15 minutes
Frying: 15 minutes

250 grams full-cream milk
15 grams fresh yeast (or 7 grams dried)
500 grams strong bread (baker's) flour
60 grams unsalted butter (room temperature)
40 grams castor (superfine) sugar
10 grams salt (or to taste)
2 large eggs

Extra flour for dusting
Peanut (ground oil) for deep frying

250 grams castor sugar and 2 teaspoons cinnamon mixed together
Homemade Raspberry Jam

Gently warm the milk (either in a pot on the stove or in the microwave for 1 & 1/2 minutes on full power) to body temperature.

Crumble the fresh yeast into the flour with your fingertips as if you were making a crumble (Richard Bertinet has a unique kneading technique called the French fold that can take approximately 5 to 10 minutes. You can view his online video at the Gourmet Webpage). If using dry yeast, just mix in with the flour.

If mixing by hand, rub in the butter, then add the sugar and salt, then add the beaten egg and milk. Knead for approximately 10 to 12 minutes or until you have a nice smooth elastic ball of dough.

If using a mixer, switch it on to the slowest speed, add sugar, salt, egg and milk and mix for 2 minutes, then turn the speed up to the next lowest speed and mix for 6 to 7 minutes until the dough becomes smooth and elastic.

Place into a bowl that has been floured, cover with a tea towel and leave in a draught free place for approximately 1 hour or until doubled in volume.

Using the rounded end of your scraper, turn out the dough on to a slightly floured work surface and divide into 30 pieces (about 30 grams each) and then roll in to tight balls. Grease and lightly flour a baking tray with flour. Leaving space between them so they don't touch when risen, place the doughnuts on the tray with the seam side down. Dust them lightly with flour. Cover with a tea towel and let them prove until nearly doubled in size, approximately 45 minutes.

Using a saucepan deep enough to deep fry, heat the oil over medium heat to 180˚C (360˚F). Carefully and gently lift the first doughnut into the oil. It should sizzle straight away. Add up to 5 doughnuts at a time. Fry for approximately 30 to 45 seconds until they start to colour and then turn them over and fry the other side for approximately the same time. Remove the doughnuts and drain on kitchen towel. Let them cool. Roll in the cinnamon castor sugar. Using a piping bag and nozzle, make a small hole in each doughnut and pipe raspberry jam in to the centre of the doughnut.

If you don't dust them, they will also keep for a few days in the fridge (but they don't usually last that long and will disappear before your eyes).


  1. I looooove doughnuts and yours look absolutely delicious!

  2. Thank you Janice and Jude. They certainly are delicious and well worth making.

  3. Ohhhh, I have this book and never made these. They look amazing. I will have to post-it-note the page! :)

  4. Hi Julia, Yes, they are lovely and well worth making. I love his book.

  5. Corry - I was just checking back. Your garden looks GORGEOUS. Did you know I took a bread baking class with Richard Bertinet in March? YOu'll have to check out my post on it. These look delicious. Meeting him and baking in his kitchen was an incredible highlight and has made a huge difference in my life.

  6. 250 grams of milk? Or is it meant to be ml?

  7. In his book, Richard Bertinet has written "250g (250ml - weighing is more accurate)". He is a baker and most bakers go by weight. If you pour it out then weigh it, it will be roughly the same.

  8. can you please convert all grams in recipe to american measure thank you

  9. Hi anonymous. I tend to weigh by grams as it is more accurate. Richard Bertinet's book is in imperial English measurements. I used this website for conversion:

    1 cup or 250 ml (250 grams) full-cream milk
    1/2 oz (15 grams) fresh yeast (or 7 grams dried)
    17 oz (500 grams) strong bread (baker's) flour
    1/2 stick or 2 oz (60 grams) unsalted butter (room temperature)
    1 1/2 oz (40 grams) castor (superfine) sugar
    1/3 oz (10 grams) salt (or to taste) or a pinch of salt
    2 large eggs (use 2.2oz or 65 gram eggs)

    1. Correction to the above comment. Richard Bertinet's book is in metric measurements.

  10. What is full cream milk? I have what we call regular milk, and then we have 2% and non-fat. Which one?

  11. Full cream milk (Australian terminology) is what you would call regular milk.