Beignets Bourguignons

Beignets Bourguignons ... This recipe originates from the Burgundy region of France. Beignets are deep fried light fritters, served with a generous dusting of caster sugar. These little treats are best served hot and straight out of the fryer.


Beignets Bourguignons
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Makes : 24 Beignets, depending on the thickness

Ingredients :

• 175 gm.  ( 6 oz. )  self-raising flour ( I used plain flour + 1 1/2 tsp.  baking powder )
• 50 gm. ( 2 oz. )  caster sugar
• 2 eggs, lightly beaten
• 2 tbsp.  dark rum ( I used 1/4 tsp.  vanilla essence )
• 75 gm. ( 3 oz. )  unsalted butter
• Oil, for deep frying
• Caster sugar, to sprinkle
• Extra : Sweetened apple sauce, strawberry jam or chocolate sauce; to serve

Method :

• Mix the flour and sugar in a mixing bowl.
• Work in the eggs and add the rum ( or vanilla essence ).
• Cream the butter and combine it with the batter to make a soft pastry.
• Cover the bowl and leave the pastry to rest for about 2 hours.
• Roll out the pastry on a floured work surface and cut it into diamond-shaped pieces.
• Heat the oil in a large heavy saucepan to 190 C / 375 F or until a cube of bread turns brown in 30 seconds.
• Fry the pieces a few at a time for 5 minutes until golden brown.
• Lift them out with a slotted spoon and drain on paper towels.
• Dust them with caster sugar and serve immediately, with a sweetened apple sauce, if desired. Serve hot.

Recipe from book : The Encyclopedia of Desserts

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Thank you for stopping by. Hope you enjoy the recipe!!!