- ⅛th of a litre (⅔ cup) of water
- 1 pinch of salt
- 7.5 grams (¼ oz) of powdered sugar
- 50 grams (1.75 oz) of butter
- 62½ grams (2.2 oz) of flour
- 2 eggs
- a frying pan or frying appliance with palm or peanut oil if available. Otherwise, use vegetable oil. The oil temperature should be around 150°C (302°F).
- 2 tablespoons of fine sugar
- Boil the water with the salt, the sugar and the butter.
- When the water begins to boil, throw the flour in all at once.
- Actively knead it with a spatula and let it cook for two minutes while incessantly kneading it, until the dough detaches itself from the bottom of the pot.
- Remove from flame and let it cool, then add the eggs one by one.
- Work the dough energetically after adding the first egg, to cause a little air to enter into the dough.
- Beat the second egg and add slowly, until the dough is ready.
- The dough should not be too soft, or too liquidly.
- Let it cool.
- Warm up the frying pan.
- It should not be very hot at the beginning.
- Form small balls of dough of about 4–5 cm in diameter.
- Drop them in the oil and let them cook while slowly adding heat to the fryer, in such a way that it is up to 150°C (302°F) when the beignets have been cooked.
- Pull them out when golden brown and serve hot, dipped in fine sugar.
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