Serious Eats: Recipes

Beignets with Lavender Sugar and Apricot Sauce

There is nothing like a homemade donut. When I was a little girl, my grandmother would make beignets, French donuts, and cover them in warm honey. Donuts are traditional on Hanukkah, and are classically filled with jelly. In the winter I like to be reminded of the summer warmth, and so I flavored my jelly donuts this year with the flavors of Provence: lavender and apricot. These bite size beignets are made from the same pastry used to make profiteroles and ├ęclairs, a pastry that naturally puffs. So, once fried, these beignets are light, airy, crisp, and golden. I roll them in sugar spiked with lavender blossoms, and serve them with warm apricot jam on the side--it is easier than piercing and stuffing every little beignet with jelly, and is just as delicious. I served these Monday night and I was inconsolable to find that there were none left at the end of the night to keep me company as I washed the dishes.

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Printed from http://www.seriouseats.com/recipes/2008/12/the-sixth-night-of-hanukkah-beignets-with-lavender-sugar-and-apricot-sauce-recipe.html

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