Ingredients
Method
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).
Note
