Beignes de Noël (Christmas Doughnuts) is a traditional Canadian recipe (from Quebec) for a classic christmas snack of pastry doughnuts that are deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Christmas Doughnuts (Beignes de Noël).
Combine the egg whites and salt in a clean and dry bowl then beat until stiff.
In a separate bowl, beat together the egg yolks, sugar, butter and shortening until pale and creamy. Gently fold the egg whites into this mixture.
Sift together the flour and baking powder in a separate bowl. Gradually add the dry ingredients to the first mixture, alternating with the milk, until you have a fairly stiff dough.
Cover with clingfilm (plastic wrap), transfer to the refrigerator and chill for at least an hour). In the meantime, heat oil in a deep fryer to 190°C.
Turn the dough out onto a floured board. Roll lout to 12mm thick then use a pastry cutter to cut out rounds (you can use an egg cup to make a hole in the centre). When the oil is hot, add the pastries a few at a time and fry until golden brown on one side (about 2 minutes) then turn over and fry on the other side.
Remove with a slotted spoon and drain on kitchen paper. Dust with icing sugar and serve warm.
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