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45 mins

Herb Beignets: another excuse to have donuts
Herbs and garlic in a light dough dusted with parmesan and full of flavour

Posted by Jane C. Published See Jane C.'s 7 projects »
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  • How to bake a donut. #Friday Night Treat: Herb Beignets - Step 1
    Step 1

    It’s Friday.
    This has been a wild week.
    You see we’ve really tried to limit small one’s activities so that things aren’t too crazy but this week everything came to a head. Swimming isn’t done, kindergarten had an introduction night, ballet had extra practises, soccer started and the ballet recital is Friday and Saturday night. Family is coming to see her perform and we’re now pretty much done.
    A treat is called for in a big way.
    DH wanted donuts but I wanted something savoury so I thought, why not combine the two?
    An herby beignet.
    Sort of fitting for the end of May which has all been about fresh herbs.
    I proofed yeast and got together chopped garlic, parsley, sage and chives.

  • How to bake a donut. #Friday Night Treat: Herb Beignets - Step 2
    Step 2

    After forming a soft, herb-laden dough I rolled it 1/2 inch thick and sliced it into irregular shapes.

  • How to bake a donut. #Friday Night Treat: Herb Beignets - Step 3
    Step 3

    Here’s where even more flavour was added. I fried these lovelies in 1/2 bacon-1/2 goose fat. They puffed up so beautifully.

  • How to bake a donut. #Friday Night Treat: Herb Beignets - Step 4
    Step 4

    I THOUGHT I had a huge pile of them that we likely wouldn’t get all the way through but when paired with…

  • How to bake a donut. #Friday Night Treat: Herb Beignets - Step 5
    Step 5

    really gorgeous anchovies, parmesan and garlic butter.

    Instructions
    Proof yeast in warm water and maple syrup. Add in chopped herbs (see the description above for combo I like but have a bit of fun experimenting), salt and flour. Knead dough until elastic, let rest (covered) for 15 minutes, roll out to ½ inch thick and cut into 2x2 inch pieces.
    Heat fat, add beignet and brown on both sides. Serve with parmesan (optional) and garlic butter for dipping.

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