Beignets are a rather sophisticated kind of doughnut – although we prefer to use a choux pastry, instead of the traditional yeast dough, as it makes for a lighter, crisper result. These are elegant enough to serve as dessert – perhaps with ice cream or sorbet on the side.
Fresh bay leaves add a lovely, if surprising, flavour to the dredging sugar, but you could also use a few needles of fresh rosemary or lavender flowers.