Bugnes aka French Carnival Doughnuts / Beignets

In a small bowl sprinkle yeast over the warm heavy cream and let it stand for 5 minutes.

In a large bowl, whisk flour, sugar and salt together. Make a well in the middle of the dry ingredients. Pour the heavy cream into the well. Add egg, oil and vanilla extract as well.

Knead until you have a smooth, elastic dough. If it’s sticky do not hesitate to add a little more flour. Cover bowl with a towel or plastic wrap and let it rise in a warm place for 3 hours.

Preheat the oven to 350°F (180°C). Line 4 baking sheets with parchment paper.

On a lightly floured surface or on a non-stick mat, roll the dough fairly thin. Using a sharp knife, cut dough into handheld size diamond shapes and make a cut in the center, lengthwise. You can stop here and just bake them as diamonds or if you prefer you can tuck the two corners that are opposite of the slit that you made in through the slit. See related blog link for more photos and a video.

Place them onto the prepared baking sheets leaving some space in between. Once on the baking sheets, lightly brush with milk and sprinkle with icing sugar.

Bake in the preheated oven for 20 minutes, 10 minutes on each side.

Transfer to a serving dish and sprinkle the warm Bugnes with lots of icing sugar. Eat them all or try not to!