Bavarian donuts with caramel and chocolate sauce {without milk}

Voilà une recette qui je pense ne vous laissera pas indifférents ! Comme aujourd’hui c’est mardi-gras, c’est donc beignets mais attention pas n’importe quels beignets, des beignets bavarois qui rentre direct dans le top trois des meilleurs beignets que j’ai mangé ! Bon et comme les beignets c’est visiblement un peu trop sage, j’ai décidé de pousser la décadence un peu plus loin en les servant avec du caramel salé et du chocolat au lait (association bien connue dans des barres chocolatées industrielles T***x) ! Let's go back to our Bavarian donuts which are ultimately super light donuts (Yes, yes, I assure you !!!), the proof in photos the interior is very honeycombed, so light it's hard to stop when you start ! I can tell you that the person who owns the hand in the photos made short work of it !

These donuts are decadence personified,

but at the same time that's kind of what we're looking for when we eat it because we don't eat it every day !!! The recipe is not rocket science, just several preparations (Finally 2 !) but the game is worth the candle (how old is this expression ?!). I decline all responsibility in case of damage to the disguises, otherwise they are also very good with icing sugar !!!

Bavarian donuts with caramel and chocolate sauce {without milk}

POUR 25 BEIGNETS

500 g T55 flour
170 ml of milk (here almond)
100 g vegetable margarine
60 grams of sugar
2 eggs
1 pinch of salt
1 packet of baker's yeast or half a cube of fresh yeast
The zest of a lemon
frying oil

FOR THE SALTED CARAMEL

150 grams of sugar
20 cl of almond cream
50 g vegetable margarine (80% de MG)
1 good pinch of salt

FOR THE CHOCOLATE

100 g vegetable milk chocolate

Dissolve the yeast in 10 cl of lukewarm water and let stand 10 minutes.
Take the margarine out of the fridge and cut it into cubes..
In a salad bowl, put the flour, make a well and put the sugar and salt in it. Add the yeast on the other side, milk and eggs and start kneading with a food processor or by hand.
Once the batter is smooth (environ 5 minutes), add the cubed margarine.
knead about 10 minutes.
Form a ball and let rise, covered, in a warm place for 2 hours..
Degas the dough with the point and transfer it to a floured work surface, the dough is sticky, it's normal.
Form 25 balls and let rest 20 minutes.
Meanwhile make the caramel, to do this, make a dry caramel with the sugar.
Heat the cream and add it little by little off the heat to the caramel. Stir well.
Then add the fleur de sel then gradually the margarine in pieces. Stir until smooth and creamy.
Melt the milk chocolate in a bain-marie and set aside.
Warm it up 80 cl oil for frying in a casserole or wok.
To form the donuts, oil your thumb and place it in the center of a piece of dough and spread it. The donut dough should be thin in the center and form a thick sausage all around.
Fry about 1 minute on each side.
Take the donuts out and drain them on absorbent paper..
Serve with caramel and chocolate.