Beignets Viennois froids, or Krapfen (Cold Viennese Fritters)

Ingredients

• Pâte à Beignets Viennois (the special paste for these Beignets)
• Marmalade
• Light syrup
• Butter (for the sheets of paper)
• Fat for deep frying

Instructions

1. Roll out the paste, kept a little soft, and cut it into plain rounds 6 centimètres in diameter.
2. Arrange half the rounds on buttered sheets of paper laid on baking trays.
3. Garnish each at will with marmalade, jam or fruit compote, and moisten the edges lightly.
4. Cover with the remaining rounds and let the paste ferment for half an hour.
5. Lower the beignets into deep hot fat by holding the paper at both ends, and withdraw the paper as soon as they detach from it.
6. Drain them as soon as they are coloured and plunge them at once into a light hot syrup flavoured at will.
7. Lift them out as soon as they are lightly soaked and serve them cold.