Beignet Alsacienne

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

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

Europe
France
Dessert
Mediterranean
Vegetarian

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.

Next, make the dough

Put the flour, suga