Gastronomixs

Beignet batter

You can easily give this neutral-tasting batter a twist of your own by adding an ingredient that goes well with the filling.

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
Recipe for approx. 3 litres batter. 

Beignet batter

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Ingredients

1000

g

flour

40

g

cinnamon

80

g

lemon zest

400

g

egg

1200

g

milk

200

g

sugar

Preparation method

  • Put the flour, cinnamon, sugar and lemon zest in a mixing bowl.              
  • Add the beaten eggs and beat until smooth.
  • Lastly, add the milk.
  • If the batter is too thick simply add a little more milk.
  • Dip the fruit in the batter until fully covered and deep-fry in a neutral oil at 180°C.
  • Drain on paper towels.

Serving suggestions

  • If you use fruit other than apples you can substitute the cinnamon with another ingredient or leave it out all together. Vanilla or cloves go well with pineapple, for example.

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