Carnival Doughnuts

Carnival doughnuts

by Philippe Laruelle



  • 250 g T55 wheat flour
  • 240 g eggs (or 4)
  • 20 g double cream
  • 11 g baking powder (e.g. 1 sachet)
  • 80 g caster sugar
  • Dark rum (optional)


  • Oil for frying


  • Icing sugar


Make the dough

Combine the eggs, cream and rum.

Add sugar and mix.

Add the flour (previously mixed with the yeast).

Knead lightly to form a ball. 

Let it stand at room temperature for at least 1 hour, covered with a clean cloth or cling film.


Making the doughnuts and frying

Roll out the dough to 3-4mm thick.

Cut into the classic shapes using a fluted pastry wheel.

Fry them in oil at 170°C, turning them halfway through.

Drain them on a rack and sprinkle them immediately with icing sugar

Enjoy immediately.

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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