Pâte à Beignet

Pâte à beignet is leavened batter used specifically for deep-frying. Among some standard dough ingredients such as milk, flour, butter, salt, and egg whites, beer is also an active ingredient. The yeast and the beer add to the ‘puffy” quality of this dough. In recipes such as beignets de pommes (recipe featured in Classic Recipes), pâte à beignet provides a watertight pastry casement that seals in the juices of the product.

1. This batter is leavened with baking powder.

   

2. Mix all of the dry ingredients in a large bowl and stir in the water.

   

3. Continue mixing until smooth.

   

4. Add the oil and mix well.

   

5. The batter should be fairly thick.

   

6. This batter is leavened with yeast.

   

7. Mix all the dry ingredients together including the yeast. Add the eggs.

   

8. Gradually incorporate the flour into the eggs.

   

9. When a dough begins to form, begin to add the cider or beer.

   

10. Continue mixing until homogenous.

    

11. Beat the egg whites to stiff peaks.

    

12. Fold the egg whites into the batter.

    

13. Add the melted butter.

    

14. Pâte à Beignet.