Top Tip
Easter Beignet
Desserts
Food
Vegetarian
These make the perfect accompaniments to a good cup of coffee.
40 Servings
Ingredients
Organic lemon ½ zest
Organic orange 1 zest
Mixed spice ½ tsp
Butter 20g melted
Plain flour 160g
Baking powder 4g
Caster sugar 35g
Sea salt 1g
Eggs 80g (weight out of shell)
Method
- Zest lemon and orange and place in small bowl
- Melt butter and leave to cool to lukewarm
- Sieve together flour, baking powder and mixed spice into the bowl of your mixer, fit dough hook
-
Add sugar, sea salt, eggs, melted butter and zest
- Mix for 1 minute, scrape dough from the bottom of the bowl, then mix again for another 45 seconds until dough comes together
- Scrape out onto cling film and refrigerate for minimum 2 hours, or overnight
- Dust work bench with flour and roll out dough to about 6-7 mm thick. Cut into strips 2.5cm wide, then repeat on an angle so as to obtain diamonds
- Make a small horizontal cut in the middle of the diamond, take the tail of the diamond and slide it through the cut
- Deep fry the beignet in oil at 180C, flipping the beignet with a spider for about 3 minutes, until golden brown
- Place the beignet on a paper towel to soak up the excess fat, dust with icing sugar
- Eat warm by themselves or with a generous dollop of clotted cream
