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!
