It’s like a doughnut, but better, since it’s served hot and sprinkled with melting sugar… We added pears and lemon to our beignet for a pleasant fruity tartness.

MAKES 25

INGREDIENTS
3½ cups flour
1 tsp salt
1 cup sugar, plus an extra ¼ cup for coating
2 tsp dry yeast
¾ cup warm water
1 cup pear Purity
1 egg
½ cup milk
3 tbsp melted butter
Vegetable oil, to deep-fry
1 tbsp cinnamon
1 lemon, cut into wedges

METHOD
1. Sift the flour, salt and sugar into a bowl, then add the yeast. In a separate bowl, whisk the water, pear Purity, egg, milk and melted butter together.
2. Combine the wet mixture with the dry ingredients, cover with cling film and set aside to double in size.
3. Heat the oil in a large pot and deep-fry teaspoonfuls of the mixture until golden brown.
4. Combine the remaining sugar and cinnamon in a small bowl. While still hot, coat each beignet in the cinnamon mixture and serve with lemon wedges.