{"id":20564,"date":"2026-06-09T19:30:11","date_gmt":"2026-06-09T19:30:11","guid":{"rendered":"https:\/\/recette--faciles.milaf.ma\/?p=20564"},"modified":"2026-06-09T19:30:11","modified_gmt":"2026-06-09T19:30:11","slug":"je-vais-arreter-de-poster-peut-etre-sil-ny-a-pas-de-reactions-dans-ce-post","status":"publish","type":"post","link":"https:\/\/ideerepas.milaf.ma\/index.php\/2026\/06\/09\/je-vais-arreter-de-poster-peut-etre-sil-ny-a-pas-de-reactions-dans-ce-post\/","title":{"rendered":"JE VAIS ARR\u00caTER DE POSTER PEUT-\u00caTRE S\u2019IL N\u2019Y A PAS DE R\u00c9ACTIONS DANS CE POST"},"content":{"rendered":"

Ultra crispy homemade fried doughnuts (made with Manitoba flour)<\/span><\/h1>\n

These homemade fried doughnuts are a true delight: golden, light, and irresistibly crispy on the outside, yet soft and fluffy on the inside. Thanks to Manitoba flour, which is rich in gluten, the dough develops a beautiful elasticity that guarantees a perfect texture after frying.<\/span><\/p>\n

This is the kind of simple and generous recipe that brings to mind traditional afternoon snacks, funfairs or Italian sweets like\u00a0 <\/span>gnocchi fritti<\/span><\/em> .<\/span><\/p>\n

\ud83d\udcdd Ingredients (for approximately 6 to 8 people)<\/span><\/h2>\n
    \n
  • \n

    560 g (4 1\/2 cups)\u00a0 <\/span>Manitoba flour<\/span><\/strong><\/p>\n<\/li>\n

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    15 g (1 1\/4 tbsp) of salt<\/span><\/p>\n<\/li>\n

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    40 g (3 tbsp) of lard (or unsalted butter)<\/span><\/p>\n<\/li>\n

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    140 ml (\u00bd cup) of lukewarm water<\/span><\/p>\n<\/li>\n

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    140 ml (\u00bd cup) of hot milk<\/span><\/p>\n<\/li>\n

  • \n

    15 g (2 tbsp) of fresh yeast<\/span><\/p>\n<\/li>\n

  • \n

    Frying oil (sunflower or peanut)<\/span><\/p>\n<\/li>\n<\/ul>\n

    Read more on the next page >><\/span><\/strong><\/em><\/p>\n

    \ud83d\udc69\u200d\ud83c\udf73 Detailed preparation<\/span><\/h2>\n

    1\ufe0f\u20e3 Prepare the base of the dough<\/span><\/h3>\n

    In a large bowl, combine the flour and salt. <\/span>
    Add the lard, cut into small pieces.<\/span><\/p>\n

    Work the mixture with your fingertips until it resembles coarse sand. The fat must be well incorporated into the flour: this step guarantees light and crispy doughnuts.<\/span><\/p>\n

    2\ufe0f\u20e3 Activate the yeast<\/span><\/h3>\n

    In another bowl:<\/span><\/p>\n

      \n
    • \n

      Pour in the lukewarm water (not hot, so as not to kill the yeast).<\/span><\/p>\n<\/li>\n

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      Add the hot milk<\/span><\/p>\n<\/li>\n

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      Incorporate the crumbled fresh yeast.<\/span><\/p>\n<\/li>\n<\/ul>\n

      Mix until completely dissolved.<\/span><\/p>\n

      Read more on the next page >><\/span><\/strong><\/em><\/p>\n

      3\ufe0f\u20e3 Form the dough<\/span><\/h3>\n

      Gradually pour the liquid mixture into the bowl containing the flour.<\/span><\/p>\n

      Knead for 8 to 10 minutes until you obtain a dough:<\/span><\/p>\n

        \n
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        Smooth<\/span><\/p>\n<\/li>\n

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        Flexible<\/span><\/p>\n<\/li>\n

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        Slightly elastic<\/span><\/p>\n<\/li>\n<\/ul>\n

        If needed, add a teaspoon of water or a little flour depending on the texture.<\/span><\/p>\n

        4\ufe0f\u20e3 Rest time<\/span><\/h3>\n

        Cover the salad bowl with a clean cloth.<\/span><\/p>\n

        Let it rise for about\u00a0 <\/span>2 hours<\/span><\/strong> , in a warm place, until the dough has doubled in volume.<\/span><\/p>\n

        \ud83d\udc49 Tip: place it in an oven that is off with the light on for optimal rising.<\/span><\/p>\n

        Read more on the next page >><\/span><\/strong><\/em><\/p>\n

        5\ufe0f\u20e3 Shaping<\/span><\/h3>\n
          \n
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          Degas the dough<\/span><\/p>\n<\/li>\n

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          Divide it into two portions<\/span><\/p>\n<\/li>\n

        • \n

          Spread thinly (2 to 3 mm thick)<\/span><\/p>\n<\/li>\n<\/ul>\n

          Using a pizza cutter, cut into small rectangles.<\/span><\/p>\n

          6\ufe0f\u20e3 Cooking<\/span><\/h3>\n

          Heat the oil to\u00a0 <\/span>170\u2013180\u00b0C<\/span><\/strong> .<\/span><\/p>\n

          Dip the pieces of dough and fry:<\/span><\/p>\n

            \n
          • \n

            Until they are golden brown<\/span><\/p>\n<\/li>\n

          • \n

            Approximately 1 to 2 minutes per side<\/span><\/p>\n<\/li>\n<\/ul>\n

            Drain on absorbent paper.<\/span><\/p>\n

            Read more on the next page >><\/span><\/strong><\/em><\/p>\n

            \ud83d\udd25 Tips for perfect donuts<\/span><\/h2>\n
              \n
            • \n

              Do not overload the fryer.<\/span><\/p>\n<\/li>\n

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              The oil should be very hot but not smoking.<\/span><\/p>\n<\/li>\n

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              Turn the doughnuts over as soon as they puff up.<\/span><\/p>\n<\/li>\n

            • \n

              Serve immediately for maximum crispiness.<\/span><\/p>\n<\/li>\n<\/ul>\n

              \ud83c\udf6f Gourmet Variations<\/span><\/h2>\n
                \n
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                Sweet version: sprinkle with icing sugar or dip in honey.<\/span><\/p>\n<\/li>\n

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                Savory version: serve with charcuterie, fresh cheese or tapenade.<\/span><\/p>\n<\/li>\n

              • \n

                Replace the lard with butter or olive oil for a different version.<\/span><\/p>\n<\/li>\n<\/ul>\n

                Read more on the next page >><\/span><\/strong><\/em><\/p>\n

                \u2753 Common problems<\/span><\/h2>\n

                My doughnuts are hard:<\/span><\/strong>
                The dough didn’t rise enough or the oil was too cold.<\/span><\/p>\n

                They are absorbing too much oil:<\/span><\/strong>
                The frying temperature is insufficient.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

                Ultra crispy homemade fried doughnuts (made with Manitoba flour) These homemade fried doughnuts are a true delight: golden, light, and…<\/p>\n","protected":false},"author":1,"featured_media":20558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/20564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/comments?post=20564"}],"version-history":[{"count":1,"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/20564\/revisions"}],"predecessor-version":[{"id":20565,"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/20564\/revisions\/20565"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/media\/20558"}],"wp:attachment":[{"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/media?parent=20564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/categories?post=20564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ideerepas.milaf.ma\/index.php\/wp-json\/wp\/v2\/tags?post=20564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}