Lemon Cream Beignet

Another great way to enjoy the citrus season with a New Orlean's food staple.



150g Whole milk, slightly warmed
15g Fresh yeast
375g All-purpose flour
7g Fleur de Sel
20g Granulated vanilla sugar
80g Egg yolks
80g Unsalted butter
Zest from 1 meyer lemon


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Mix warm milk, yeast, and a little of the flour in a bowl. Let sit until it begins to ferment and bubble a little.  Add the rest of the ingredients and mix with the dough hook on low until dough is elastic. Add the butter in 3 additions and mix until incorporated.  Place dough in a large bowl and dust dough with a little flour to prevent sticking.  Cover with plastic wrap and allow dough to double in size.  Press out gasses and place in cooler for at least 2 hrs.  Roll chilled dough on a lightly floured surface or between 2 Silpats. Cut into desired size with a sharp knife. Fry in 350° oil until golden brown. Allow to cool on a wire rack. Fill and glaze if desired.