French Beignets with Strawberry Jam Fillings

Hello Hiveans! French pastries is the theme of HIVE's Top Chef this week and here is my take on this theme French Beignets with Strawberry Jam Fillings. These delicious beignets are just the best snack for afternoon tea.

INGREDIENTS

1 packet (11g) dry yeast
1 cup milk
1 tablespoon sugar for proofing the yeast
1/4 cup sugar for the dough
4 cups self-raising flour
1 teaspoon salt
2 eggs
85g butter
Powdered sugar for coating
Strawberry Jam or any filling of your choice

METHODS

1. Proofing the yeast - Over low heat, combine the milk and 1 tablespoon of sugar and warm up the milk until it is warmer than lukewarm. Turn off the heat and add the yeast, mix well and set aside while you prepare the dough. When the yeast has been proof, it will be bubbly.

2. Combine the flour, salt and ¼ cup of sugar. Dig a well in the middle and add the two eggs and yeast mixture. If using a mixer, use the hook attachment.

3. Stir to combine until the dough mixed well.

4. Start adding the butter gradually while mixing the dough well between each addition. The dough will be soft and quite sticky once you have completed mixing them.

5. Cover the bowl with a cloth and let the dough rise at room temperature for at least 2 hours, or until it becomes doubled in size. After 2 hours, the dough should have doubled in size and be soft and elastic. Punch the dough to deflate it and knead it and adding flour until it is not sticky on a lightly floured working surface. Grease olive oil into a bowl and place the dough inside the bowl. Cover with a cloth and let it rise for another hour.

6. After an hour, the dough should again rise to double in size. Roll out the dough into a ½ inch thick and use a round cookie cutter to cut out.

7. Heat the oil in a pan and fry the beignets to perfection.

8. Once remove from the frying pan, roll the beignets on powdered sugar. For filling the beignets, poke a hole into each beignet using a chopstick and fill them with strawberry jam using a piping bag.

Frech Beignets are ready!

And that concludes my presentation for:

Qurator's: Hive Top Chef! | French Pastries

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