I'm going to blame it on summer heat, because I know that the Babes who made Beignets this month liked them a lot. Only one brave baker made the August recipe, although she used a brioche dough.
Congratulations to our sole Buddy for August, Shirley of Flourish.en Test Kitchen who made beignets with a lemon glaze and dusted with maple walnuts. She used an olive oil based brioche dough. She went a step further and created Brionuts, a cross between brioche dough and a donut.
"I shaped the remaining brioche dough in a donut shape. Let them rest for a short while, then deep frying them in the 375°F safflower oil. Voila, I just made my own version of "brionut," a brioche and donut hybrid."
So much better than a Cronut, plus no lines to stand in.
Thank you for baking with the Bread Baking Babes Shirley!
And a big thank you to Lien who makes our beautiful badges every month!
Wow. Wow. Wow. Why didn't we think of dusting our beignets with maple walnuts?!
ReplyDeleteOnce again, thank you for making such an excellent choice for August's project, Elle.
I can't thank you enough for suggesting the beignets, otherwise I wouldn't have stumbled in the whole idea of the brioche and donut hybrid, and the creation of the brionuts.
ReplyDeleteWow! A lemon glaze and dusted with walnuts. Awesome!
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