Breakfast & Brunch
Beignets Souffles (French Doughnuts)
By Yankee Magazine|Dec 05 2007|
Crisp and golden outside, soft inside, these are fantastic for breakfast. Serve warm, drizzled with maple syrup or sprinkled with confectioners’ sugar.
Yield
Makes 24.
Ingredients
1/2 cup butter
1 cup water
1 cup flour
4 eggs
1 tablespoon sugar
1/2 teaspoon grated orange rind (or more to taste)
Oil for deep-frying
Instructions
Heat butter and water until water boils. Add flour all at once, turn off heat, and stir vigorously with wooden spoon. Add eggs, one at a time, and stir until batter is smooth after each egg. Add sugar and orange rind. Drop by spoonfuls into oil that has been heated to 380 degrees F. Fry about 12 minutes.
You should add more description and be more detailed but it was helpful besides the statement about frying for 12 mins. Do you mean each beignet orall of them in total?
Hi Diouma. I haven’t personally tested this recipe, but I understand your confusion with how the instructions were written. As a general rule, when frying donuts, you drop the batter (just don’t crowd the pot) into the hot oil, and then let them cook for 2-3 minutes. Then flip them over in the oil, and cook the other side for another 2-3 minutes, or until golden brown. I’d try that first! Thanks.