Beignets
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
|
|
| 6 | tablespoons |
butter
chopped |
|
| 1 | tablespoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
all-purpose flour
sifted |
|
| 3 | large |
eggs
|
|
| Apricot sauce | |||
| 1 | cup |
apricot preserves (jam)
|
*
|
| 3 | teaspoons |
apricot brandy
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
|
|
| 9E+1 | ml |
butter
chopped |
|
| 15 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
all-purpose flour
sifted |
|
| 3 | large |
eggs
|
|
| Apricot sauce | |||
| 237 | ml |
apricot preserves (jam)
|
*
|
| 15 | ml |
apricot brandy
|
* |
Directions
Pour the water into a small, heavy saucepan, and add the butter, granulated sugar, and salt.
Bring to a rolling boil, at which time the butter should be melted.
Add the flour all at once.
Lower the heat, and cook, stirring constantly with a wooden spoon, for a minute or two, until the mixture comes away from the sides of the pan.
Remove the pan from the heat, and beat in the eggs, one at a time, incorporating each egg thoroughly before adding the next.
Continue beating until thick and smooth.
Allow the mixture to cool while heating the oil.
Heat to 360 degrees. Drop the mixture by heaping teaspoonfuls into the hot oil, frying only a few beignets at one time so that they are not crowded.
Fry for about 4 to 5 minutes, or until they are crusty and a dark golden brown, turning occasionally with a spoon so that they color evenly.
