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Tuesday, May 1, 2012

Beignets with apple butterscotch
These are one of the first “fried” dough desserts that originated in France in the 1600’s, there are links to it with the Celtics and the Islamic influence of Spanish cooking who used to make something very similar but with deep fried choux pastry, however the beignets as the rest of the world knows them to be are thanks to the French once again….

They came long before the doughnut so I do still prefer to make them, and you can always fill them with a nice fruit puree or sauce like i do in the recipe below.

Difficulty Medium
Prep Time 15 minutes (2 hours proving time)
Cooking time 30 minutes
Serves 6

Beignets Ingredients
250ml tepid water
75g fresh yeast or 3 pkt’s instant yeast
½ cup melted cooled butter
1 cup of sugar
1½ tsp salt
500ml boiling water
500ml evaporated milk
5 eggs beaten
2 kg’s bread flour

Mix the yeast in with the tepid water, 3 tbsp of the brown sugar and 125g of the flour, leave for between 5-10 minutes to sponge.
In a separate bowl add in the butter, salt, rest of the sugar, boiling water and evaporated milk and leave to cool until tepid, then add in the yeasty water and beaten eggs, mix and gently mix in the remaining flour, until the dough starts to form balls, take it off and cover with a damp tea towel and leave to rise in the refrigerator for 2 hours.

Take the dough out cut into 2 equal pieces and roll out until about 1 cm thick, then cut into diamonds about 2 inches x 3 inches. And then deep fry in hot oil for around 3-5 minutes until nicely puffed up and golden brown. Take them out of the oil and dust them with castor sugar.

Apple Butterscotch Ingredients
3 granny smith apples, peeled, seeded and cubed
250g butter
250ml fresh cream
250g brown sugar
Pinch of coarse salt

Place all the ingredients into a pot and leave to simmer for around 20-30 minutes until the apples start to break down, at this point puree everything with a stick blender and strain through a coarse sieve to get out any hard bits. (if you like you can add some Brandy into this mixture or Calvados, or a small amount of Stroh rum, lifts it to a new level.

Finishing the dish
Take the beignets and inject them with the apple butterscotch until full, serve with some freshly whipped cream or a good vanilla ice-cream.

Enjoy these as a nice weekend breakfast or dessert at a dinner party, or on a lazy Sunday afternoon best with some hot chocolate or strong coffee!!!!!!!

Bon appetit

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