Marseille-Style Chichi Fregi Crinkled Doughnuts

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Chichi fregi are the signature elongated crinkled doughnuts of Marseille, piped from a simple choux-style batter directly into hot oil for a crisp golden shell with a tender, airy center. Traditionally sold from kiosks along the Old Port and the Prado beaches, they are finished with a generous shower of sugar while still warm. This version adds a touch of orange blossom water and lemon zest for an unmistakable Provençal fragrance.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 14 gSugar
• 9 gProtein
• 240 mgSodium
• 110 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 0.5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the choux batter

• 1 cup (240 ml) water
• 1/2 stick (55 g) unsalted butter, cut into pieces
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine sea salt
• 1 cup (125 g) all-purpose flour
• 3 large eggs, plus 1 extra beaten if needed
• 1 teaspoon orange blossom water
• 1/2 teaspoon finely grated lemon zest

For frying and finishing

• 4 cups (about 1 L) neutral frying oil such as sunflower or canola
• 1/2 cup (60 g) granulated sugar, for coating
• Powdered sugar, for optional finishing

Directions

1. Combine the water, butter, sugar, and salt in a medium saucepan over medium heat and bring to a gentle boil, stirring until the butter is fully melted.
2. Add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1 to 2 minutes.
3. Transfer the dough to a large bowl and let cool for 3 minutes so the eggs will not scramble when added.
4. Beat in the eggs one at a time, mixing well after each addition, until the batter is glossy and falls in a thick ribbon from the spoon; stir in the orange blossom water and lemon zest.
5. Heat about 2 inches of oil in a deep heavy pot to 340°F (170°C), using a thermometer to keep the temperature steady.
6. Transfer the batter to a piping bag fitted with a large open star tip (about 1/2 inch) and pipe 4- to 5-inch crinkled lengths of dough directly into the hot oil, snipping the end with kitchen scissors.
7. Fry 3 or 4 doughnuts at a time for about 3 to 4 minutes per side, turning with a slotted spoon, until deeply golden brown and crisp; adjust the heat to maintain 340°F.
8. Lift the finished doughnuts out with a slotted spoon, drain briefly on paper towels, and immediately roll or shower them generously with granulated sugar.
9. Repeat with the remaining batter and serve warm, ideally the same day, plain or with a light dusting of powdered sugar.

Cook’s Notes

• Keep the oil between 335 and 345°F; too hot and the doughnuts brown before cooking through, too cool and they absorb excess oil.
• If the batter feels too stiff after adding the eggs, beat in a little extra egg until it ribbons smoothly off the spoon.
• For the most authentic Marseille shape, pipe freehand in long, slightly wavy 5-inch lengths rather than perfect rings or loops.
• Eat chichi fregi the day they are fried; they lose their crisp shell within a few hours.
• A splash of rum or vanilla can replace the orange blossom water if you prefer a more neutral flavor.

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