Nutella beignets with cinnamon sugar snow

1½ HOURS + PROVING|MAKES 20|EASY

golden caster sugar 50g dried active yeast 1½ tsp butter 2 tbsp evaporated milk 85ml egg white 1 large plain flour 400g, plus more for dusting Nutella about 1/4 of a jar oil for deep frying icing sugar and ground cinnamon to dust

• Mix 2 tsp of the sugar with 100ml warm water in the bowl of a stand mixer and sprinkle the yeast on top. Leave for 5 minutes, then stir in the yeast and leave until it starts to foam. Add the remaining sugar, a pinch of salt, the butter, evaporated milk, and egg white, and gently beat together with the dough hook.Add 100ml warm water and slowly add the flour until a sticky dough form, about 5 minutes. Cover and leave for about 4 hours, or until it doubles in size. • Roll out the dough on a heavily floured surface into a rectangle that is 1/2 cm thick. Cut into 4 long strips, then cut each strip into 5 rectangular sections. Put a generous teaspoon of Nutella in the centre of one half of each rectangle, brush around the cut edge with water, then fold the other half over and gently seal by pressing the edges together. Cover with clingfilm and chill until ready to cook and eat (they’ll sit happily overnight). • Fill a pan no more than 1/3 full with oil and heat to 180C, or until a cube of bread browns in 30 seconds. Deep fry the beignets in small batches for about 3 minutes – turning them to encourage them to puff up. Remove and drain on a rack and leave to cool a little. Dust with icing sugar and cinnamon, and eat warm.