TOP TIP! To add a bit of extra flavour to the dough, brown the butter by placing it in a pot set over a medium-high heat. The butter will foam and turn golden brown. Remove it from the heat and cool slightly before using
|Prep time||30 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
In the bowl of a stand mixer, whisk together the water, yeast and a pinch of sugar. Set aside for approx. 5 minutes, until foamy. Melt the butter. Warm the milk.
Add the butter, milk, and egg together to the yeast mixture. Add in 260g of flour, 2 tablespoons of sugar, salt, freshly ground black pepper and baking powder to the mixture. Mix on low adding more flour until you have a soft, slightly sticky dough. Scrape down the sides of the bowl and cover with cling film. Set aside in a warm place for 1ó hours or until doubled in size.
Punch the air out of the dough then place it on a lightly floured work surface. Roll the dough out into a 40cm x 30cm rectangle. Using a pizza cutter, cut it into 5cm squares.
Place a smoked salmon ribbon in the centre of one square and fold over to cover the salmon. Pinch the sides together. Repeat with the remaining dough squares. Cover lightly with cling film.
Place the oil in a pot and heat to 180°C.
Finely grate the Parmesan then evenly spread it on a tray and set aside.
Working in batches of two, gently lower the beignets into the hot oil and fry for 2-3 minutes, until golden brown on each side. Using a slotted spoon, transfer them directly to the grated cheese and then dust them with them with even more cheese immediately. Allow the oil to return to 180°C before frying each batch.
Finely chop the parsley and sprinkle over the beignets.