Name: Beignet Alsacienne
Yield: Makes 30
Cuisine: French
Ingredients: 300 g (10½ oz/1½ cups) caster (superfine) sugar; 1 vanilla pod (bean) split lengthways; 1 quantity of Raspberry Confiture; sunflower or vegetable oil for deep-frying; 500 g (1 lb 2 oz/3½ cups) strong flour sifted; 100 g (3½ oz/scant 1 stick) softened unsalted butter cubed; 10 ml (2 tsp) dark rum; 100 g (3½ oz) egg yolks (about 5 eggs); 50 g (1¾ oz) whole egg (about 1 egg); 125 ml (4 fl oz/½ cup) full-fat milk; 40 g (1½ oz) fresh yeast; 55 g (2 oz/¼ cup) caster (superfine) sugar; 10 g (¼ oz/2 tsp) salt

Preparation info

Makes
30

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

A beignet can be made with either choux pastry or yeast dough that is then deep-fried. Alsacienne doughnuts are spherical in shape and filled with either fruit compote or confiture. Alsacienne refers to the Alsace region of France.

Ingredients

1 quantity of Raspberry Confiture
sunflower or vegetable oil for deep-frying

Method

Make the vanilla sugar & the confiture

Put the sugar in a bowl. Scrape in the seeds from the vanilla pod (bean) and mix until the seeds are evenly dispersed. Prepare the Raspberry Confiture as instructed.