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Lemon-Filled Beignets

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Preparation info
  • Makes about

    18

    Beignets
    • Difficulty

      Medium

Appears in
Donuts

By Elinor Klivans

Published 2011

  • About

Beignets, a beloved deep-fried but light and airy pastry creation from France, can be made from a yeast dough; a thick batter; or a pâte à choux, or cream puff, dough. Lemon curd is called for here, but traditional beignets can also contain any flavor of jam, such as strawberry or blueberry.

Ingredients

  • cup (5 fl oz/160 ml) whole milk
  • cups

Method

In a small saucepan over medium heat, warm the milk until hot but not boiling (about 125°F/52°C on an instant-read thermometer). Remove the pan from the heat.

Fit a stand mixer with the paddle attachment. In the mixing bowl, combine the flour, granulated sugar, salt, and yeast and beat on low speed to mix. Add the hot milk, raise the speed to medium, and beat until blended. Add the butt

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