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Beignes - Rémy Couture

Rémy Couture's Donuts (Crémy)

Here is the basic recipe for Rémy Couture's donuts, leave a free way to your imagination to customize them.
Portions 12 to 18 donuts
Prep Time: 30 minutes
Temps de repos: 2 hours
Cooking Time: 30 minutes
Print Recipe


  • 600 g flour
  • 300 ml warm milk
  • 50 g sugar
  • 150 g butter
  • 15 g fresh yeast
  • 8 g salt
  • vegetable oil for deep frying


  • Warm the milk. Dilute the yeast in it.
  • In the bowl of a mixer equipped with a dough hook, pour the milk/yeast mixture and the egg. Add the sugar, the butter, the flour and the salt. Knead at slow speed during 10 minutes.
  • Cover the bowl with a clean cloth or a plastic film and keep it aside in a warm place for about 2 hours.
  • Roll out the dough to 2.5 cm height. Cut out circles about 10 cm in diameter, then, cut a hole at the center with a smaller mold [save the holes for frying with the donuts. If you want to stuff the donuts, do not make the central holes].
  • Heat the oil in a fryer or a pan to 185°C (360°F). Dip the donuts in the oil and fry them for 2 to 3 minutes on each side.
  • Place the donuts over the paper towels to remove the oil excess. Wait until they are cold before adding a glaze or stuffing them.