These puffy, deep-fried pastry treats (which are not dissimilar to doughnuts) come from Plaquemine Lock's Cajun and Creole-inspired menu, perfect for an after-dinner bite
- Serves: 18 persons
- 560g plain flour, plus extra for dusting
- 50g caster sugar
- 10g fast-action dried yeast
- 1lemon, zested
- 200ml whole milk, tepid
- 8egg yolks (freeze whites for other recipes, they can be kept frozen for up to a year)
- 100g unsalted butter, melted
- oil, for frying, plus extra for proving
- icing sugar, to serve
Step 1Add the flour, sugar, yeast, lemon zest and a pinch of salt to the bowl of a stand mixer, whisking together. Combine the milk, yolks and butter in a large jug. Fit the mixer with a dough hook and gradually add the liquid to the bowl, mixing on a medium speed for 3-4 mins or until you have a smooth dough. Scrape the dough into a large, oiled bowl, loosely cover and leave in a warm place, waiting for the dough to double in size, about 1hr-1hr 15 mins.
Step 2Lightly flour a worksurface and scrape the dough onto it. Using a rolling pin, roll out the dough to a 20cm x 25cm rectangle, about 1½ cm thick. Cut into 18 ½cm squares, transfer to a lined baking tray and loosely cover with a tea towel. Leave for 1 hr in a warm place or until almost doubled in size.
Step 3Line a baking tray or plate with kitchen paper and leave close to where you will be frying. Heat the oil in a large, wide pan (the oil should be no more than halfway up the pan). Once it reaches 150C or a cube of bread lightly browns, add the squares of dough in batches of 4. Cook for 3-4 mins, turning frequently, until puffed up and golden all over. Transfer to the tray and allow to cool before serving the beignets dusted generously with the icing sugar.