Ingredients
Method- 2 T sugar
- 1/2 t salt
- 1 T vanilla extract
- 1 cup water
- 1 x 10g sachet dry instant yeast
- 425 g flour
- 1 free-range egg
- 1 T ground cinnamon
- 200 g sugar
- 2 cups canola oil For the chocolate filling
- 200 g 40 - 60% dark chocolate, melted
- 2 T cream
- 15 g butter
Method
IngredientsCombine Sugar, Salt, Vanilla Extract and Water in a jug.
Sprinkle over yeast and cover with a clean tea towel. Set aside until doubled in size
Place mixture in a cake mixer and add the flour, mix into a dough. Chill dough for 1 hour
Roll out the dough onto a floured surface to a thickness of 0.5cm. Cut out circles with a 5cm cookie cutter.
Spoon 1/2 tsp of chocolate filling (recipe below) onto one half of each disc.
Paint the edges of the pastry discs with a little beaten egg and fold over into a half moon shape. Pinch the edges closed to seal.
Place in the freezer for 30 minutes.
Combine cinnamon amd sugar in a shallow bowl.
Heat the oil in a saucapan over a medium to high heat and fry the beignets in batches for 4 minutes, or until golden and puffy.
Remove using a slotted spoon and drain on kitchen paper.
Coat in cinnamon sugar and serve hot
Chocolate Filling
Mix chocolate, butter and cream until smooth and chill until needed.
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