Nun's Farts (French Fried Donuts)

Name: Nun's Farts (French Fried Donuts)
Total time: 1 h
Yield: 25
Cuisine: French
Ingredients: 1 cup + 3 1/2 tablespoons (150 g) all-purpose flour; 1/2 cup + 1/2 tablespoons (125 ml) water; 1/2 cup + 1/2 tablespoons (125 ml) milk; 1 pinch of salt; 1.8 oz. (50 g) unsalted butter; 8 1/2 teaspoons (40 g) granulated sugar; 1 teaspoon (5 g) baking powder; 3 large eggs; 4 1/4 cups (1-liter) frying oil; 1/3 cup (75 g) caster sugar

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Nun's farts or pets de nonne are small deep-fried beignets or donuts made of choux pastry for Mardi Gras. This old-fashioned French dessert is also the best snack to serve all year round.

A batch of nun's farts on a red plate with a tea towel in the background

What are nun's farts?

Nun's farts, known as pets de nonne or beignets soufflés in France, are bite-sized donuts made of choux pastry (pâte à choux in French), deep-fried, and rolled in sugar. They are traditionally eaten in eastern France, Franche-Comté, Belgium, and Germany.

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What are nun's farts?
Ingredients
How to make nun's farts
Expert tips
FAQ
Love choux pastry? Try these next!
Recipe card
Comments

There is some confusion with French-Canadian dessert called pets de sœurs (nun's (or sister's) farts in English) that is a completely different pastry.

Pets de sœurs are not made of choux pastry but of leftover pie dough scraps. They look like little spirals or rolls.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Flour: Use all-purpose flour to make this recipe.
Milk and water: Use whole or low-fat milk, or replace milk with water if desired.
Salt enhances the flavor of the choux pastry.
Butter: Use cold, unsalted butter, cut into pieces.
Sugar: Use granulated white sugar to make the dough and caster or baker's sugar to roll the fried donuts.
Baking powder: This leavening agent is rarely used to make pâte à choux, but it is recommended to make the donuts well-puffed.
Eggs: Use large, whole eggs at room temperature.

Sliced choux pastry donut with the rest of the French beignets on a red dessert plate

How to make nun's farts

To make the beignet dough, pour water and milk into a small saucepan. Add the butter, cut into cubes, salt, and sugar.

Bring the mixture to a boil, and remove the pan from the heat. Off of the heat, add the sifted all-purpose flour mixed with baking powder all at once.

Mix with a wooden spatula. Bring the saucepan to medium heat, constantly stirring until the pâte à choux dough comes off the bottom and sides (photo 1).

Transfer the dough to a mixing bowl or a bowl of the stand mixer. Let it stand for 5 minutes to cool down.

Add the eggs, one by one, mixing between each addition: use a hand whisk or stand mixer (photo 2).

Photo 1: "Dried" choux pastry in a saucepan Photo 2: Choux pastry dough in a bowl — **PHOTO 1 PHOTO 2**

Cover this preparation with plastic film in contact and let it rest in the fridge for at least two hours. Or start frying donuts without chilling.

To fry donuts, prepare a large plate lined with a paper towel. Heat the frying oil to 350°F (175°C) in a large pot or skillet.

Using two tablespoons or a small cookie scoop, form "walnuts" (about ½ tablespoon-sized balls) from the choux dough, drop them in the hot oil, and cook until puffed and golden on all sides (photo 3).

Once they are browned, they turn by themselves. Fry in batches, about 5 to 6 little donuts, making sure they do not touch each other.

Remove the donuts with a metal spider, drain them well on absorbent paper, and roll them in superfine caster sugar (photo 4).

Photo 3: Pets de noone in frying oil Photo 4: Three sugared donuts on a plate — **PHOTO 3 PHOTO 4**

Serve choux pastry puffs immediately. Repeat the operation until all the dough is used up.

Expert tips

If desired, flavor the beignet batter with a pinch of ground nutmeg or cinnamon, one teaspoon of vanilla extract, orange flower water, or rum.
Fry the donuts right after making the pâte à choux dough, or let it rest covered with plastic film in contact in the refrigerator for a few hours, at least two, or overnight.
To test the oil frying temperature without a cooking thermometer, immerse the handle of the wooden spatula in the oil. If the bubbles appear around the tip of the handle, the oil is ready to use.
To serve, sprinkle the nun's puffs with icing (powdered) sugar or roll them in cinnamon sugar (add a pinch of ground cinnamon to sugar).

FAQ

Can you make nun's farts in advance?

These beignets are best enjoyed freshly made and warm. They are served immediately after making. If you make them in advance, they will become soft.

Can you make these choux pastry donuts in a deep fryer?

Yes, you can make these donuts in a deep fryer, but do not use a basket. To remove the ready fritters, use a slotted spoon or spider skimmer.

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