I know Harry Jordan is going to either bristle or laugh when he sees this as he stoutly maintains there were some “frogs” passing through during the 18th century. (Why do people say frogs like that? I like froggies- cute critters and how does it translate?)

Anyway, last night I made beignets from the recipe I found here http://www.seriouseats.com/recipes/2008/12/the-sixth-night-of-hanukkah-beignets-with-lavender-sugar-and-apricot-sauce-recipe.html?ref=related– better than any doughnut I know and virtually moron proof. I’ve made beignets before but loved these best.

For the dough (I know it’s a fancy French name but I call it Puff Pastry)

  • 1 stick of butter
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup flour
  • 3 eggs
  • Vegetable oil for frying
  • Lavendar Sugar:

  • 1 cup sugar
  • 1/4 teaspoon dried edible lavender blossoms (from your garden is good or just leave this out if you have none)
  • Apricot Glaze:

  • 1 cup good apricot jam (I use sugar free)
  • 1 tablespoon water
  • Directions:

    Make the pastry by melting the butter in a saucepan. Add the sugar, salt, and water, and bring to a simmer to melt the sugar and salt.

    Take the pan off the heat and whisk in the flour. Once it is incorporated, bring the pan back to the heat, and stir with a wooden spoon until the dough begins to pull away from the sides of the pot.

    Spoon the dough into a bowl, and using an electric hand mixer, beat the dough for a few seconds on medium speed to cool it down. Incorporate the eggs, one at a time, working quickly to incorporate them into the hot dough so they do not scramble. Set the dough aside.

    Make the lavender sugar by putting the sugar and the lavender in a food processor, and blitzing it until the lavender is broken up throughout the sugar.

    Make the apricot sauce by blending the apricot jam in a food processor to even out the fruity lumps of the preserves. Pour the jam into a pan and heat on low heat with the added tablespoon of water.

    To fry the beignets, fill a pot halfway with vegetable oil, and heat over medium low heat. To test the oil, drop a little crumb of  pastry into the pot. It should sink, and then start to rise, surrounded by little fizzing bubbles. You do not want to fry the beignets too hot; they will become brown on the outside, and will be uncooked on the inside. Instead, you want them to gently simmer in the oil, surrounded by bubbles, but not browning intensely. Drop a teaspoon of dough into the oil. It will puff; then appear to crack, and will be cooked to a very light gold in about 8 minutes. The crack that occurs in the dough signifies that the interior dough has cooked and created an air pocket; it is the sign you are looking for. Once the dough has “cracked,” cook for a couple more minutes to ensure the light golden color and crisp exterior. Be careful not to overcrowd the pan with raw beignets.

  • Drain the beignets on paper towels, and immediately toss them hot into the lavender sugar, and roll them around to coat. Serve with the warm apricot sauce on the side.
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