Choc Hazelnut Beignets | Donna Hay

Name: Choc Hazelnut Beignets | Donna Hay
Ingredients: 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

www.donnahay.com.au

Nothing beats a mouthful bite of a hazelnut beignet except for two...

View Original

Share this recipe:

Ingredients

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

More Like This