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

Ingredients

Combine 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.