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Manon Lagrève’s beignets

By: Manon Lagrève

Published: 30 Aug 23
Updated: 25 Mar 24

You can’t beat a doughnut, and French beignets are a great version! We love this recipe from Manon Lagrève, which creates a treat that is like a cross between an apple fritter and a doughnut.

The simplicity of the recipe is hugely appealing: “Une poignée de farine par oeuf et du lait” – a handful of flour for each egg and some milk – is the recipe my Mamie Suzanne gave to me when I asked her how she made her beignets,” says Manon Lagrève. “I had to try it a couple of times to get it right. We sometimes had a beignets evening at Mamie’s, when the only thing we ate were these apples wrapped in a light, deep-fried dough.”

Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.

Medium
September 2023

Test kitchen approved

Serves 4
Hands-on time 35 min

You can’t beat a doughnut, and French beignets are a great version! We love this recipe from Manon Lagrève, which creates a treat that is like a cross between an apple fritter and a doughnut.

Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.

Vegetarian recipes

Nutrition: per serving

Calories: 430kcals
Fat: 8.7g (2g saturated)
Protein: 11g
Carbohydrates: 75g (50g sugars)
Fibre: 3.3g
Salt: 0.2g

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Ingredients

4 medium free-range eggs
4 tsp caster sugar
120g plain flour
1½ tsp baking powder
1 tbsp whole milk
1 tsp rum, calvados or amaretto
1 litre vegetable oil to deep-fry
4 apples, peeled, cored and sliced into rounds
100g icing sugar

Useful to have

Digital probe thermometer

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Method

To make the beignet batter, separate the eggs into 2 clean mixing bowls. Add the sugar to the yolks and whisk well, then add the flour, baking powder, milk and alcohol, and whisk again into a smooth batter.
Pour the oil into a large deep saucepan or wok and heat to 150-170°C. Meanwhile, whisk the egg whites to soft peaks, then gently fold them into the batter.
Use a fork to dip apple slices into the batter, then carefully add to the oil, frying on each side for 2 minutes until they get that nice brown colour. Sprinkle with icing sugar and serve immediately.