choc-hazelnut beignets

  • 2 tablespoons caster (superfine) sugar
  • 2 teaspoons dried yeast
  • ¾ cup (180ml) lukewarm water
  • 1 egg
  • ¼ cup (60ml) buttermilk
  • ¼ cup (60ml) milk
  • 3¾ cups (555g) 00 flour+, plus extra for dusting
  • ½ teaspoon baking powder
  • 50g unsalted butter, melted 
  • vegetable oil, for deep-frying
  • 1 cup (330g) store-bought choc-hazelnut spread
  • icing (confectioner’s) sugar, for dusting
  1. Place the sugar, yeast and water in a small bowl and whisk to combine. Set aside for 5 minutes or until foamy. Add the egg, buttermilk and milk and whisk to combine. Place the flour and baking powder in a large bowl. Add the yeast mixture and butter and mix until just combined. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth. Place in a lightly greased large bowl, cover with plastic wrap and set aside for 45 minutes or until doubled in size. 
  2. Punch out the air from the dough and roll out on a lightly floured work surface to 1½ cm thick. Cut the dough into 3cm x 7cm rectangles and place on 2 large baking trays lined with non-stick baking paper. Loosely cover with plastic wrap and set aside for 20 minutes or until doubled in size.  
  3. Fill a large saucepan half-full with oil. Place over medium heat until the oil reaches 180°C (350°F) on a deep-frying thermometer. Carefully lower the beignets into the oil, in batches, and cook for 1 minute each side or until golden. Remove with a slotted spoon and set aside on a wire rack to drain. 
  4. Place the choc-hazelnut spread in a piping bag fitted with a 5mm round nozzle. Using a skewer, poke a hole in the side of each beignet and pipe in the choc-hazelnut spread. Dust with icing sugar to serve. Serves 6. 

+ 00 flour is a superfine flour that makes for soft and stretchy dough. It’s available from the baking aisle of most supermarkets.

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