Russell van Kraayenburg

Cinnamon Beignets

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Preparation info
  • Yield: About

    24

    pastries
    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
Making Dough
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

THE RECIPE These beignets are the result of deep-frying pâte à choux dough. Similar to baking, deep-frying is hot and slow enough to allow the dough to expand and form a hard shell that retains its shape. And like most pâte à choux recipes, beignets are best eaten right away—and by the dozen.

Ingredients

Method

  1. Heat oil in a large pot over medium-low heat until the temperature reaches 360°F on a clipped-on thermometer; reduce heat as needed to maintain temperature. Mix sugar and cinnamon in a large bowl; set aside.
  2. Scoop dough with a 1-ounce cookie scoop and drop into hot oil, just a few pieces at a time. Cook for 6 to 8 minutes, until lightly golden brown, keeping th