{"id":7852,"date":"2022-03-28T18:24:48","date_gmt":"2022-03-28T16:24:48","guid":{"rendered":"https:\/\/www.thonfnar.tn\/portfolio\/fricasses-tunisiens-beignets-sales-inratables\/"},"modified":"2022-06-09T10:06:08","modified_gmt":"2022-06-09T08:06:08","slug":"tunisian-fricassees-salted-doughnuts","status":"publish","type":"portfolio","link":"https:\/\/www.thonfnar.tn\/en\/portfolio\/tunisian-fricassees-salted-doughnuts\/","title":{"rendered":"Tunisian fricassees (salted doughnuts)"},"content":{"rendered":"

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Tunisian fricassees (salted doughnuts)<\/h4>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t[\/vc_column][\/vc_row][vc_row css=”.vc_custom_1648483979235{margin-bottom: 6vh !important;}” woodmart_css_id=”6241de82e1b66″ responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2MjQxZGU4MmUxYjY2Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” woodmart_box_shadow=”no” wd_z_index=”no” woodmart_disable_overflow=”0″ row_reverse_mobile=”0″ row_reverse_tablet=”0″][vc_column width=”1\/2″ css=”.vc_custom_1494491605998{margin-bottom: 20px !important;}”][vc_separator css=”.vc_custom_1494428989644{margin-bottom: 30px !important;}”]\t\t\t
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ingredient list<\/h4>\t\t\t\t\t\t
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For 8 large fricassees<\/p>\n

Dough<\/p>\n

    \n
  • <\/li>\n
  • 250 gr flour<\/li>\n
  • 50 gr extra fine semolina<\/li>\n
  • 4 coats of oil<\/li>\n
  • 1 egg<\/li>\n
  • 9 g dry baker\u2019s yeast<\/li>\n
  • 50ml warm milk<\/li>\n
  • 1 tablespoon salt<\/li>\n
  • Warm water<\/li>\n
  • 1L frying oil<\/li>\n<\/ul>\n

    Topping<\/p>\n

      \n
    • 1 potato<\/li>\n
    • 1 can Tuna<\/li>\n
    • 2 eggs<\/li>\n
    • Harissa<\/li>\n
    • Olives<\/li>\n
    • Parsley and shallot<\/li>\n<\/ul>\n

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      RECIPE STEPS<\/h4>\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t<\/p>\n
        \n
      1. Start by activating the yeast in the warm milk and let foam 15min<\/li>\n
      2. In the bowl of your food processor or in a bowl, mix the flour, semolina and salt then add the egg, yeast and oil<\/li>\n
      3. Gradually add warm water to pick up the dough and knead 10min by hand or with your robot\u2019s hook<\/li>\n
      4. Form a ball, cover with a food film and towel and let double in volume 1h<\/li>\n
      5. Degas the dough and form balls of about 50 to 60 gr<\/li>\n
      6. Let rise 40min at room temperature on parchment paper or an oiled surface without covering the doughnuts. (Cut the parchment paper after lifting with a chisel)<\/li>\n<\/ol>\n

        \n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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