We are starting of the New Year with delicious Mini Beignets {french doughnuts} and some rich creamy homemade chocolate truffle hot cocoa.
Mini Beignet Recipe{french doughnuts}
- 1 1/2 cups warm water
- 1/2 cup sugar
- 2 1/4 teaspoons yeast
- 2 eggs lightly beaten
- 1 teaspoons salt
- 1 cup half and half
- 7 cups flour
- 1/4 cup butter
- Vegetable Oil
- 3-4 cups powdered sugar
Using a large bowl, mix yeast in warm water stir to dissolve and let stand for 1 minute. Add sugar, salt, beaten eggs, & half and half. Mix with mixer. Add 4- 41/2 cups of the flour. Mix until smooth. Add butter and remaining flour. Cover and chill. Can be made ahead and chilled overnight. Roll out on floured counter top or cutting board to about 1/4 of an inch thickness. Cut into 1 1/2 inch squares. Deep fry at 360° for 1-2 minutes on each side until light golden brown. Place on paper towels. While still hot pour powdered sugar over top. Be generous. In New Orleans they pour large amounts over the beignets. They will come out as little puffed clouds of heavenly melt in your mouth pastries.
Sweet & Simple Tip: I have made the dough without chilling overnight. I just popped it into the freezer for 20 minutes to chill. They will be slightly different but still very good. It will turn out fine this way if you decide to make some at the last minute and not the night before. Enjoy!
recipe by April A. founder & editor-in-chief | photo by Season Atwater contributing photographer
