History
Bottereaux are the pays nantais version of the fried carnival dough that most of France makes in some form before Lent, and they are still tied to Mardi Gras rather than sold year round. The dough is closer to a rich biscuit than a batter: eggs, sugar, butter and flour, loosened with a little cream or milk and perfumed with eau-de-vie or kirsch, then rested overnight so it rolls thin without springing back. Cut into lozenges and dropped into hot fat, they puff and blister in under a minute a side, and they are best within a few hours of frying.
Common allergens: Gluten, Eggs, Dairy
Make it at home
Ingredients
- 500g plain flour
- 200g caster sugar
- 100g butter
- 4 eggs, separated
- 16g baking powder
- 2 tablespoons crème fraîche
- 2 tablespoons eau-de-vie or kirsch
- A little milk, to loosen
- Pinch of salt and a pinch of vanilla powder
- 1 litre neutral oil or vegetable shortening, for frying
- Icing sugar, to finish
Method
- Melt the butter with the sugar and the eau-de-vie, then let it cool until it is no more than warm. Beat in the egg yolks and the crème fraîche.
- Combine the flour, baking powder, salt and vanilla in a bowl. Work the wet mixture in gradually until you have a soft, rich dough, adding a splash of milk only if it will not come together.
- Whisk the egg whites to stiff peaks and fold them through. Cover and refrigerate for 12 hours.
- Roll the cold dough out to 5mm on a well-floured surface and cut into lozenges or rectangles about 8cm long. Slit each one down the middle if you want the traditional twisted shape.
- Heat the oil to 170C and fry in small batches for 30 to 60 seconds a side, until puffed and deep gold. Drain on paper, and dust heavily with icing sugar while still hot.
Tip from the editors. The overnight rest is not optional: the dough is too elastic to roll thin straight after mixing. Keep the oil at 170C and fry in small batches.
Where to eat bottereaux nantais
Bottereaux nantais in Nantes
Featured by TableJourney as a signature dish of Nantes. See where to eat Bottereaux nantais in Nantes or the Nantes signature dishes guide.
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