• 2 lbs flour
  • 12 egg yolks
  • ½ cup sugar
  • 2 cups whole milk
  • 8 ounces butter, 4 oz per stick
  • 2 ½ ounces fresh yeast
  • 1 vanilla bean
  • 1 ounce rum (or grain alcohol)
  • 2 qts. vegetable oil, enough to fill frying vessel to 2-3 inches deep
  • 8 ounces jam or preserves
  • 1 cup confectioner's sugar


1. Warm the milk until tepid (110º F). Stir in yeast, 1 tablespoon of sugar, and 4 tablespoons of flour.
2. Beat egg yolks with remaining sugar until light yellow using beater attachment in mixer. Add vanilla and mix. Melt butter and set aside.
3. Add yeast to yolk mixture and beat until combined. Swap beater attachment to dough hook. Gradually add flour. When thoroughly mixed, add melted butter and rum. Place dough in a warm area and allow to double in volume.
4. Lay out a kitchen towel and dust liberally with flour. Grease hands with oil. Pinch off a piece of dough about the size of a golf ball (1 1/2 inches in diameter). Press a well into the center and place a teaspoon of jam or preserves into the center. Fold over the dough and pinch the ends concealing the jam. The pinched side will be the bottom of the beignet. Place on the towel and repeat for remaining dough. Cover with another towel and let rise for at least 30 minutes to an hour.
5. Heat the oil in a heavy pot or electric frying pan to 375º F. Drop the beignets bottom side down (the side with the sealed hole) and cover the pot or pan. Do not overcrowd the pan and wait for oil to come back up to temperature before dropping in the next batch. Fry for about 2-3 minutes until a medium brown color. Turn over and fry the other side without the cover on the pot/pan for another 2-3 minutes. Remove to a cooling rack and dust with confectioner’s sugar.


Want To Try, Web



MacGourmet downloadChrystia's Pampushky (Beignets). To import, drag image to your MacGourmet recipe box.


Chrystia Chraplyvy


Servings: 40
Yield: 40