- 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
- 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.
- 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.
- 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.
- 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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