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French beignets

23 SEPTEMBER 2013
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Ingredients

120ml water
60g butter
10g sugar
70g plain flour
4 Happy Eggs
2 tsp vanilla extract
1 tsp baking powder
Sunflower oil for deep frying
Icing sugar for dredging

Method

1) Mix the water, butter, sugar and a pinch of table salt. Stir in a saucepan until bubbling at a low simmer and remove from heat.

2) Add sifted flour to the butter mixture and stir in until it forms a kneaded lump of batter. Start to add the eggs, one at a time, mixing with a hand blender for a couple of minutes each time - the batter should be shiny and smooth when finished. Add the vanilla essence and sifted baking powder at this stage and blend in for another two minutes.

3) Heat the oil to about 180ºC, placing a dessert spoonful of the mixture in the oil and cook for a couple of minutes until it is puffed up and brown. Turn over and repeat for the reverse side.

4) Drain well on paper towel and shake in a sugar-filled bag before serving.

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