Manon Lagrève’s beignets

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.