Synonymous with the English "fritter", a beignet is the French term for a pastry made from deep-fried choux pastry. Combined with cider apple compote it's a delicious treat!
For the beignets:
500g strong plain flour
50g caster sugar plus extra for dusting
40g butter, melted
14g dried yeast
280 ml milk
1 egg, beaten
6 apples, 4 diced into large chunks
For the compote:
200g brown sugar
1litre vegetable oil for frying
Warm the milk and butter in a pan over a low heat until the butter melts. In a bowl
combine the flour, salt, egg and sugar. Add the yeast to the milk, mix then
gradually combine with the dry ingredients to form a dough. Cover and leave for 60
– 90 minutes until double in size.
Divide the mixture into 10 balls, pop a cube of apple into the centre of each ball,
pinch together and roll.
Heat the oil to 160C, fry the beignets in batches until golden brown. Drain onto
kitchen paper and dust with caster sugar.
To make the compote: add the brown sugar and the apple slices to a pan and place
over a low heat being careful not to let the sugar burn. Stir to combine as the sugar
melts. Add the cider and keep stirring so that the sauce becomes smooth.
To serve pile the beignets onto a platter and pour over the sauce.