MALAKOFFS, CHEESE DONUTS

The Malakoffs are donuts made with cheese, slices of crumb, flour, eggs, white wine, garlic, pepper and nutmeg.

The recipe for malakoffs dates back to the 1853th century. During the Crimean War (1856-XNUMX), the English and French troops, in whose ranks many Swiss fought, found themselves immobilized in front of the city of Sebastopol, defended in particular by Fort Malakoff. The siege lasted nearly a year, the soldiers organized bivouacs, frying slices of cheese in a pan or simply warmed around a campfire. According to an oral tradition, the Swiss from Geneva and the Vaudois coast gathered on their return to taste, as at the time, slices of cheese fried in a pan in butter, accompanied by bread and pitchers of white wine. In memory of the siege of Fort Malakoff, this dish was called "Malakoff".

The current recipe comes from Ida Larpin de Bursins, cook in the service of Prince Jérôme de Bonaparte at the Château de Prangins who adapted the recipe for a reception of the Prince. On the latter's death in 1891, she passed it on to her cousins ​​Alfred and Rose Larpin, tenants of the Vaudois Ecusson in Eysins.

A Vaud specialty, it can be found more particularly in the villages of Eysins, Begnins, Bursins, Luins and Vinzel (where it is also called “donut de Vinzel”), on the Vaudois coast. If traditionally, malakoff was served in the form of sticks while Vinzel's fritters were more balls of grated cheese on bread then fried, the distinction has become less clear in recent years, with many establishments now serving spherical malakoffs.

Level of difficulty: easy
Preparation time : 10 min
Rest time : -
Cooking time : 10 min
Total time : 20 min
4 people
500 g of Gruyère cheese
8 small round crumb slices
45 g flour
2 eggs
50 ml of dry white wine
1 clove of garlic
Pepper
nutmeg

Preparation:

  • In a bowl, grate the cheese and add the flour, eggs, garlic, pepper and nutmeg. Mix well.
  • Gradually add the wine and stir until you obtain a smooth and compact preparation.
  • Distribute the dough on the slices of crumb and form a dome 3 cm high.
  • Heat oil in a deep fryer at 180 ° C.
  • Dip the toast on the cheese sides to start and then turn over.
  • Drain on paper towels.
  • Serve and enjoy!

Quote about cooking:

“Cooking is when things taste like they are.”

Curnonsky