I have wanted to add beignets to our offerings since opening Curiosity Doughnuts. It was the creation of our Not Quite Vegan doughnut that produced a by-product, dough cuttings, which evolved into our beignet. Initially, we reformed the cuttings and created jelly thumbprints. But as I worked with the dough and watched it fry, I wondered if we could cut it and fry it as squares, creating a beignet. I rolled the dough thinner than our doughnuts, cut them into squares with a pizza cutter, and fried them like the NQV doughnuts. When they were cooked, we dusted some with powdered sugar, rolled some in cinnamon-cardamom sugar, and dunked the rest in vanilla glaze. All three were delicious, and the variety allowed ourselves and guests to create their own beignet sampler pack.
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