Beignets

A lovely French deep fried choux pastry for those indulgent lunch and snack times.

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Combine the water, butter, sugar, and flour in a saucepan and bring to a boil over low heat.
1/2 cup water, 4 tbsp butter, 2 tbsp sugar, 1/2 cup all-purpose flour
Stir for about five minutes, until the batter becomes a shiny ball, and remove from heat.
Add one egg at a time, beating vigorously for about 3 minutes after the addition of each egg.
4 large eggs
Add the vanilla, citrus rind, and nutmeg and beat to combine.
1 tsp vanilla, 1/2 tsp lemon, 3 grates nutmeg
Drop by the teaspoonful into deep fat heated to 375F (190C) and cook until golden, turning if necessary (they tend to turn themselves).
Drain on paper towels and dust with powdered (confectioner's) sugar.
Powdered sugar
Serve immediately.

Try these with a cup of coffee and you will never look at a donut again.