This weekend, Jake's parents were here for a visit, so I had the boys pick something to make for them. The Enthusiastic Elf picked beignets. His favorite! We added a touch of applesauce and served them with Grandma's wild Modoc plum sauce and elderberry jelly...oh, and a mountain of powdered sugar. Delicious.
Ingredients makes approximately 2 dozen, but his were larger than bite-sized
1 T dry active yeast 3 T granulated sugar, divided 1 C warm water 3 C flour 2 T applesauce 1 t oil 1/2 t vanilla salt 2 eggs 2 t pure vanilla paste 1 t ground cinnamon 1/2 t ground nutmeg 1/2 t ground cardamom 1/4 t ground ginger canola oil for frying powdered sugar for serving jam or jelly for serving (we used wild Modoc plum sauce and elderberry jelly)
In a large mixing bowl, combine 1 T sugar and warm water. Sprinkle yeast on the top and let stand until bubbly and frothy, approximately 5 minutes.
In another mixing bowl, stir together 2 T sugar, flour, cinnamon, and vanilla salt.
After the yeast has bloomed, whisk in eggs, vanilla paste, applesauce, and oil. As you whisk, incorporated the dry ingredients until the dough comes together in a ball. Place in an oiled container, cover, and let rise for 2 hours or until doubled in size. We left ours for over six hours because we were out and about. D thinks it was too long because he could taste the yeasty fermentation; I thought it was fine.
When you're read to cook, fill a skillet with at least an inch of canola oil covering the bottom of the pan. Heat oil over medium-high heat until it sizzles when you add a drop of water. Pull off bite-sized pieces - or use two tablespoons to pull off the pieces - and drop them into the hot oil.
Cook on each side for 2 to 3 minutes. Once nicely browned, remove from the oil and place on a paper towel-lined platter or wire rack.
Dust the beignets generously with powdered sugar and serve immediately.
The visit was far too short. But, at least, we ate well! Safe travels, Grandma and Poppa. Till next time...
#Ginger #Cardamom #Cinnamon #Nutmeg #Applesauce