Name: Apple beignets
Prep time: PTM
Cook time: 5 min
Total time: 5 min
Yield: Makes 28 apple beignets servings
Cuisine: Desserts & Baking
Ingredients: medium-firm apples, a buttery texture, sweet with tart notes is what you need) 6,bread flour, plus extra for dusting 200g,caster sugar 1T,salt 5g,full-cream milk, at room temperature 200ml,eggs 2,melted butter or oil 1T,oil or lard, for deep-frying 2litres,icing sugar, for dusting

Afternoon tea

Apple beignets

5 minutes

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Oliebollen

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Oliebollen

Serves Makes 12 oliebollen

Difficulty Easy

Prep Time 45 minute resting time

Cooking Time 10 minutes

Ingredients

200 g bread flour
1 T caster sugar
5 g salt
7 g instant dry yeast
200 ml full-cream milk, at room temperature
80 ml water
1 T melted butter or oil
2 litres oil or lard, for frying
icing sugar, for dusting

Method

1. Use a deep-fryer or a deep heavy-based saucepan.

2. Combine the flour, sugar, salt and yeast in a large bowl, or the bowl of an electric mixer. Pour in the milk, the water and the melted butter or oil, and whisk until your batter is smooth. It should be wet and scoopable, but it shouldn’t pour from a spoon like pancake dough. Cover the bowl and set the batter aside to rest for 45 minutes.

3. Heat the oil to 180°C (350°F) in a deep-fryer or deep heavy-based saucepan. The oil is the correct temperature when a cube of bread is added and turns golden brown in 60 seconds. Use an ice-cream scoop to make nice scoops of the batter and let them slide into the hot oil. Fry for 5–6 minutes on each side or until golden brown: use your visual cue and don’t leave the fryer unattended.

4. Transfer to a tray lined with paper towel while you cook the remainder, then pop them on a serving tray – or, if you want to go traditional, put them into a paper bag or paper cone – and dust generously with icing sugar. Eat them hot and with your hands: licking your fingers is essential.

Cook's note: Mix caster sugar (I have a stick of vanilla in my jar of sugar) with a little cinnamon and use that instead of icing sugar to dust the oliebollen. This is not traditional at all but very nice indeed!

This is an extract from Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn (Murdoch Books). Photographs Regula Ysewijn.

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Apple beignets

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Ingredients

Method