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Beignet
Beignet
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This sweet French beignet is a deep-fried choux pastry sprinkled with powdered sugar and has a round shape. The taste is more like a cake than the English and American fritter version and by the way is not round but square. This recipe uses yeast and there by it makes this beignet to a boule de Berlin.

Ingredient List for 8 servings:
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500 gr Flour
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50 gr Sugar
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30 gr Fresh yeast
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2 Eggs
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120 ml Milk
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100 gr Unsalted butter
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450 ml Cooking oil
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3 tablespoons Icing sugar
Instructions:
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Warm some of the milk in a casserole to finger warm temperature and mix it well with the fresh yeast and little of the flour until the mixture it is lump free.
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Pour it over to a bowl and cover the bowl with a baking towel. Place the bowl on a warm place like the oven without heat or on top of the heater.
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In another bowl pour the remaining milk, flour, eggs, sugar and the butter, mix it well with the yeast mixture.
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Place the bowl with the batter on a warm place for another hour.
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Make a little hole in the dough and place it on a floured surface.
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Roll out the dough approx. 1,5 centimeters thick small circles. Let the dough rest one hour more, or until they have doubled in size.
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Pour the frying oil in a casserole and heat it up to 175 degrees Celsius.
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Place the beignets in the casserole and turn them several times during approx. 15 minutes. They are done when they have a golden-brown surface.
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Place them on a paper to dry away the extra fat. Let the beignets cool down.
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Sprinkle them with icing sugar.
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This recipe is from France
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