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Origin: Italy - Region: Rome.
French Beignet -deep fried pastry
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Homemade beignet is a deep-fried pastry that comes in many shapes and sizes and with fillings such as Nutella and jam. Even if it’s considered to be French, the origin is from Rome in Italy. Different regions have its own recipe and name. Big ones are called Berliner in Germany, In Lyon they call them Bugne, in Strassbourg it’s called Roussettes and in South of France it’s referred as Oreillettes de Provence.

Ingredient List for 8 servings:
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500 gr Flour
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60 gr Sugar
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30 gr Fresh yeast
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2 Eggs
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125 ml Milk
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100 gr Unsalted Butter
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2 tablespoons Icing sugar
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500 ml Cooking oil
Instructions:
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Warm some of the milk and mix it together with the yeast and with a little of the flour.
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Cover the bowl with a towel and place it on the radiator for 30 minutes.
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In a bowl pour the rest of the flour, eggs, sugar, milk, butter and the yeast mixture, and mix well.
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In a bowl pour the rest of the flour, eggs, sugar, milk, butter and the yeast mixture, and mix well.
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Place a towel on the bowl and put it back on the radiator for 1 hour.
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Puncture the dough with a finger and place it on a floured surface.
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Roll the dough to a 1,5 cm thick and form circles. Let the beignets double in size.
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Heat up the oil in a casserole to 175 degrees Celsius.
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Pour the beignets in the oil and turn around several times. Let them become golden brown. Repeat this step several times until all the beignets are cooked.
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Place them on a paper to drain away the extra fat. Let them cool down.
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Sprinkle the icing sugar on the beignets before serving them.
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