Yoghurt Beignets

20-30 minutes
12-15 beignets

300 g self-rising flour, extra for dusting

280 g FAGE Total 0%, 2%, 5%

Canola oil



Chocolate hazelnut spread

Jam or jelly of your choice



50 g granulated sugar

2 teaspoon ground cinnamon

  1. Add oil to a heavy, medium saucepan and heat over medium-high heat (about 180 °C).
  2. In a large bowl, mix the flour and yogurt with a spatula to form a dough.
  3. Lightly dust a clean surface with flour and roll the dough into a ball. Use a tablespoon or a melon baller to scoop out the dough and form golf size balls by rolling it in your hands.
  4. Fry the balls in batches and cook until they float to the top of the oil and are golden brown.
  5. Use a spoon to remove the beignets and drain on a paper towel lined plate or on a wire rack.
  6. In a small bowl, combine sugar and cinnamon.
  7. Add the slightly cooled beignets into the cinnamon sugar and roll each one until fully coated.
  8. Fill a piping bag and tip with jam or chocolate hazelnut spread.
  9. Insert the tip halfway through the beignet and squeeze out the filling. Repeat until all beignets are filled and serve warm.