Ingredients

Method

• 490 g flour
• 50 g caster sugar
• 3 t dried yeast
• salt, a pinch
• 1 cup milk , warmed
• 3 free-range egg yolks
• 100 g butter, melted
• canola oil, for frying
• icing sugar, for rolling
• 250 g cranberry jelly (or any jam)

Method

Ingredients

1. Mix the fl our, sugar, yeast and salt in a bowl.

2. Mix the milk, egg yolks and butter in a separate bowl.

3. Make a well in the middle of the dry ingredients, then add the wet ingredients, slowly incorporating them to form a dough.

4. Knead in a mixer with the dough hook attachment, or on a floured surface until smooth.

5. Cover and prove for 1½ hours, or until doubled in size.

6. Punch down the dough and knead until smooth.

7. Divide into 18 pieces and roll into tight balls.

8. Place the balls on a baking sheet lined with baking paper, cover and prove for 30 minutes.

9. Heat the oil in a saucepan and fry the dough balls for 1 minute on each side, or until lightly golden.

10. Remove from the oil and place directly into the icing sugar to coat.

11. Allow to cool, then pipe the jam into the side of each beignet, using a piping bag and nozzle

Find more pastry recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess  and Emma Barbieri