Cuisses de Dame (Schankala) : beignets alsaciens traditionnels ! La BRIOCHERIE DE PASCAL

Discover authentic Alsatian "Cuisses de Dame" (Lady's Thighs), traditional doughnuts with a taste of childhood and a unique crispness. If you enjoy my work and would like to support La Briocherie de Pascal, you can contribute freely by clicking on this link. I've chosen PayPal for its security and lower fees; thank you! https://www.paypal.com/paypalme/labri... 🎁 Today's recipe: https://labriocheriedepascal.fr/2026/... 👉Previous recipe: 👉 https://labriocheriedepascal.fr/2026/... Here is the complete recipe for Cuisses de Dame, or Schankala, delicious Alsatian doughnuts rolled by hand, soft inside and crispy outside. In this video, I'll show you all the steps to make them at home, with a unique tip: scoring the doughnuts before frying to control their popping—just like you would with bread. 🧾 Ingredients (for about 25 Schankala): 250g all-purpose flour (T45) 100g almond flour 100g granulated sugar 1 tbsp vanilla sugar 5g baking powder 1 pinch of salt 3 whole eggs 50g milk 100g melted (and cooled) butter 1 tbsp kirsch or rum (optional) Oil for frying Powdered sugar for dusting 🧂 Step 1: Prepare the dough In a large bowl, mix all the dry ingredients: flour, almond flour, sugar, vanilla sugar, baking powder, and salt. Make a well in the center, then add the eggs, milk, kirsch (optional), and finally the cooled, melted butter. Mix with a spoon or a dough scraper until you obtain a smooth, homogeneous, slightly sticky dough. ❄️ Step 2: First rest in the refrigerator Cover the dough with plastic wrap. Place in the refrigerator for at least 2 hours. Pro tip: Resting overnight will result in a firm dough, like modeling clay, which is much easier to work with. ⚖️ Step 3: Weigh and shape the Schankala Remove the dough from the refrigerator and take 25g pieces (or use a spoon if you're not weighing) Form a ball, then roll into a log about 7cm long Slightly taper one end to create a thigh shape Aesthetic option: form two small points to accentuate the visual effect Arrange the doughnuts on a floured plate, board, or baking sheet ❄️ Step 4: Second chill Return the shaped doughnuts to the refrigerator for 15 to 30 minutes This chilling prevents them from losing their shape when you handle them It greatly facilitates cooking and handling 🔪 Step 5 (optional): Score the doughnuts Just before cooking, you can lightly score each Schankala with a sharp knife This technique, inspired by baking, allows you to Direct the popping of the doughnut during cooking. This isn't mandatory: some prefer a more natural look without the cut. 🔥 Step 6: Deep-frying Heat neutral oil to 170°C (340°F). Fry the doughnuts in small batches to avoid lowering the temperature. Cooking time: 8 to 9 minutes maximum for 25g doughnuts. Turn the doughnuts regularly for even cooking. Drain on paper towels. ✨ Step 7: Finishing touches Let cool for a few minutes. Sprinkle generously with powdered sugar or cinnamon. Enjoy warm or at room temperature: they stay soft even the next day. Enjoy! Pascal's Briocherie