Corsican Chestnut Beignets
Light, yeasted Corsican beignets made with a blend of all-purpose and chestnut flour, deep-fried until golden and crispy, then drizzled generously with honey.
Ingredients
- 1 package active dry yeast
- 0.5 cup granulated sugar
- 2 tbsp vegetable shortening
- 1 0.3 cup warm milk (110°F)
- 1 each egg, beaten
- 2 0.5 cup all-purpose flour
- 2 cup chestnut flour
- 1 pinch salt
- 1 as needed oil, for frying
- 1 cup honey
Instructions
- 1
In an electric mixer with a dough hook, combine yeast, sugar, shortening, and warm milk. Mix 2 minutes. Add egg and mix well.
- 2
Add 2 cups all-purpose flour, chestnut flour, and salt. Beat on low until incorporated, about 1 minute. Then beat on medium until the dough forms a ball and pulls away from the bowl.
- 3
Shape into a smooth ball, place in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
- 4
Turn out onto a floured surface and pat into a 1-inch thick rectangle. Roll to 12.5x10 inches, about 1/4-inch thick. Cut into 20 (2.5-inch) square beignets.
- 5
Preheat fryer to 360°F. Fry beignets in batches until golden brown and crispy on all sides, 3-5 minutes.
- 6
Remove and drain on paper towels. Drizzle generously with honey and serve immediately.