Coca Cola _ June 2019

Easter Beignet

Sylvain Pelitier. pastry chef
Serves: 40
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These make the perfect accompaniments to a good cup of coffee


  • Organic lemon ½ zest
  • Organic orange 1 zest
  • Mixed spice ½ tsp
  • Butter 20g melted
  • Plain flour 160g
  • Baking powder 4g
  • Caster sugar 35g
  • Sea salt 1g
  • Eggs 80g (weight out of shell)


  1. Zest lemon and orange and place in small bowl
  2. Melt butter and leave to cool to lukewarm
  3. Sieve together flour, baking powder and mixed spice into the bowl of your mixer, fit dough hook
  4. Add sugar, sea salt, eggs, melted butter and zest
  5. Mix for 1 minute, scrape dough from the bottom of the bowl, then mix again for another 45 seconds until dough comes together
  6. Scrape out onto cling film and refrigerate for minimum 2 hours, or overnight
  7. Dust work bench with flour and roll out dough to about 6-7 mm thick. Cut into strips 2.5cm wide, then repeat on an angle so as to obtain diamonds
  8. Make a small horizontal cut in the middle of the diamond, take the tail of the diamond and slide it through the cut
  9. Deep fry the beignet in oil at 180C, flipping the beignet with a spider for about 3 minutes, until golden brown
  10. Place the beignet on a paper towel to soak up the excess fat, dust with icing sugar
  11. Eat warm by themselves or with a generous dollop of clotted cream
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