Step by step

1. Place all of the ingredients into the bowl of the Cook Processor fitted with the Dough Blade and select Dough P1. Press Start to activate.

2. After step 1 press Play to continue.

3. After step 2 press Play to continue.

4. After step 3 remove the dough from the Cook Processor and on a lightly floured work surface roll out until about 1 1/2 cm thick. Use a sharp knife to cut into squares roughly 5cm wide and place onto parchment lined baking trays and lightly cover with clingfilm.

5. Set the trays aside for about 30 minutes or until risen and puffy. Whilst rising fill a saucepan 2-3inch deep with vegetable oil and heat to 170-180°C.

6. Carefully lower 4-5 beignets at a time into the hot oil and cook for about 3 minutes, turning halfway through cooking. Once cooked use a slotted spoon to remove from the oil and drain on a layer of kitchen towels.

7. To serve, place the beignets onto a large serving platter and liberally coat with the topping, using a fine sieve to dust onto the doughnuts.

8. These beignets are best served on the day they are made, you can however prepare the dough ahead of time, placing the unrisen bowl of dough into the fridge to prove slowly overnight.

9. To make matcha beignets flavour the icing sugar with a couple teaspoons of fine matcha powder.

10. To make chocolate beignets mix the icing sugar coating with an equal amount of cocoa powder.

11. Edd is a full time baker, food writer and TV personality. After studying politics at university he realised that the corporate world wasn’t for him and after entering and winning the first series of the BBCs famous 'The Great British Bake Off' he has now fully immersed himself in the world of cooking and baking. His blog, theboywhobakes.co.uk, has been named as one of the best baking blogs by Channel4.com. Edd is the author of three cookbooks - The Boy Who Bakes (2011), Say It With Cake (2012) and Patisserie Made Simple (Oct 2014).