700g Extra Flour 40g sugar 60g butter 4 eggs 18cl milk 6cl water 1 sachet baker yeast Lemon zest Salt Oil
Preparation:
Dissolve yeast in warm water.and pour it to the flour
In a large bowl, whisk together flour, salt and sugar
Mix separately the eggs with milk, water and lemon zest. Then add this to the flour mix well
Add gradually the melted butter gradually and stir to combine.
Cover tightly the dough with plastic wrap and let rise at least 1 hour in warm place then 2 hours in the fridge
On floured surface, roll out the dough using a rolling pin and cut out circles or rings using a glass or cookie cutters (6cm in diameter and 1 cm in height)
Place your pasta rings on a baking sheet covered with paper and let them rise another 30 to 45 minutes
Heat the oil. Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a paper towel–lined plate.
Dust the beignets with powdered sugar and serve warm.
