During the Carnival season in Nice, people make “ganses” – everyone loves these little local speciality doughnuts that evoke childhood memories. Here is the recipe for delicious Carnival ganses!
The authentic Nice ganses recipe: everything you need to know!
This recipe should be regarded as a starting point. Everyone can add their own variations such as the following: whisk the egg whites to make peaks if you want lighter ganses, cut out the baking powder if you want them denser, and add orange blossom water or branda (marc brandy) if you’re a connoisseur… There are as many variations as there are cooks. They are traditionally eaten during the carnival season and for many people in Nice evoke childhood memories.
GANSE RECIPE: INGREDIENTS
Here are the ingredients for Carnival ganses to serve 4:
– 250 grams of flour, 1 teaspoon of baking powder, 1 pinch of salt.
– 2 eggs, 50 grams of caster sugar, 80 grams of softened butter.
– milk to loosen the dough.
– olive oil for frying.
– icing sugar to taste after cooking.
In a bowl, add the sifted flour, sugar, pinch of salt, baking powder, diced butter and well-beaten eggs. Knead with fingertips until you obtain a soft and homogeneous dough. If it is difficult to work, add a little milk: the amount will depend on the size of your eggs.
GANSE RECIPE: PREPARATION CONTINUES!
Cover with a cloth and let the dough rest at room temperature for 30 minutes. Cut the ball in 3 to make it easier to roll out. Using a rolling pin, roll the dough into a sheet 1 mm thick.
Cut into different shapes and sizes to form strips using a traditional wooden pastry wheel. You can also cut triangles: give the base a roll with the wheel cutter, slide the tip inside and cook in hot oil. When golden remove them and place on absorbent paper on a plate. Immediately and generously sprinkle with icing sugar.
And there you are, they’re ready. Enjoy!
Writer, journalist, jazz musician, food lover, history lover and fervent Côte d’Azur ambassador… I belong to the association lobbying for the inclusion of Nice’s cuisine on the UNESCO intangible cultural heritage list, am a member of the technical committee for the “Cuisine Nissarde” label, and sit on the editorial committee of Nice’s cultural magazine “lou Sourgentin”. I enjoy passing on my love of the region and its history by sharing my knowledge with as many people as possible!
By Alex Benvenuto
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