- A challenge
- February 2019
- Makes 18
- Hands-on time 25 min, plus at least 3 hours rising
These nutmeg-scented beignets dusted in icing sugar are the perfect sweet treat to nibble on for move night.
- 6.3g (1.7g saturated)
- 23.2g (4.9g sugars)
See delicious. Kitchen for how to deep-fry in a pan. Dust the cooked beignets with more nutmeg, if you like.
The beignets will taste better if the dough is left to rise slowy for the full 24 hours in the fridge.
If you don’t want to cook all 18 beignets at once, only cut out as many as you want (step 3). Put the uncooked dough on a flour-dusted baking sheet, freeze until solid, then transfer to a freezerproof container or food bag and keep in the freezer for up to 2 months. Defrost overnight on a plate in the fridge, then continue.
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