Carnival Beignets

Louis Brunner

Béatrice

4 Servings

90 min Cook Time

Vegetarian

1. 1

   Take the butter out of the fridge in advance so it softens.

2. 2

   Finely grate the zest of the lemon and set aside. In a bowl, mix the flour with a pinch of caster sugar, then add the baking powder and mix well. Incorporate the eggs one by one. Add the softened butter, lemon zest and orange blossom water.

3. 3

   Knead with your fingertips until you get a smooth, even dough. Chill for at least 1 hour (overnight if possible).

   Timer: 1h
4. 4

   Heat the sunflower oil in a deep fryer to 180°C.

5. 5

   Roll the dough out very thin. Using a fluted pastry wheel, cut into 10x5cm rectangles. Slit each one down the middle for about 3cm and pull one end through the slit to form a knot shape.

6. 6

   Once the oil is hot, fry the dough pieces in small batches. As soon as they float and turn golden, remove and drain on paper towel.

7. 7

   Dust with icing sugar and serve cold.

8. 8

   Tip: swap the icing sugar for a red berry or exotic fruit coulis if you like.