Raspberry beignets

Light, fluffy beignets filled with fruity raspberry jam are an adorably sweet afternoon treat.
raspberry beignets
18 Item



1.Place flour, yeast, sugar and salt in large bowl of an electric mixer fitted with a dough hook; mix to combine. Add eggs, milk and butter; knead dough about 15 minutes or until dough is smooth and elastic (not soft and sticky), and when pressed with a thumb, the indentation comes back up slowly. Cover with a clean tea towel; stand in a warm place, about 1½ hours or until doubled in size.
2.Line a large tray with baking paper.
3.Punch down dough with fist. Place on lightly floured bench; divide into two balls. Working with one ball at a time, roll dough out into a 3mm thickness. Using a 10cm round cutter, cut out 7 circles. Working with one circle at a time, gently stretch each circle to form an oval shape. Wet edge lightly with water; fold over to form a semi-circle shape, press around edge to seal. Place on tray. Repeat with remaining circles, then repeat with remaining ball of dough.
4.Cover dough with a clean tea towel; stand in a warm place, about 1 hour, or until risen but still holding its shape. (Rest any dough scraps, covered, for a least 30 minutes before re-rolling and cutting out a further 4 circles, following steps 3 and 4.)
5.Place extra sugar in a shallow dish.
6.Heat oil in a large saucepan. Deep-fry dough, in batches, until golden, turning so they colour all over. Drain on absorbent paper; toss to coat in extra sugar.
7.Fit piping bag with a 5mm plain tube; fill with jam. Stand beignet on its flat base; push tube into top of beignet; pipe in jam.

French for `doughnut’, beignets are best eaten while still warm or soon after. You can use your preferred jam or try these beignets with apple compote. The oil should be between 175°C and 190°C for deep-frying (a small cube of bread should turn golden in about 30 seconds).


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