The Fresh Loaf

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Beignets aux amandes*

mmdione's picture
mmdione

Beignets aux amandes*

- 500g all purpose flour
- 80g ground almond
- 20 cl evaporated milk 
- 6 eggs room temperature
- 250g sugar
- Powdered sugar
- 125g butter
- 1 1/2 tsp instant yeast
- 1/2 tsp of salt

Heat milk. Add the butter, sugar and salt. Stir until all is dissolved. When cooled, add yeast.

Sift in flour and add about 1/2 to the milk mixture. Mix until smooth and add the egg, beat well. Add the remaining flour mixture and stir until all is smooth. Cover with a damp towel and allow to rise, about 1-2 hours.

Put dough onto a floured surface and roll out to about 1/4 inch thickness. Cut into 2 or 3 inch squares and let stand 20 minutes before frying.

 Heat oil in deep fryer to 360 degrees. Fry four rectangles at a time for 2 to 3 minutes turning beignets as they rise to the surface. When golden brown, remove with a slotted spoon onto paper towels to blot excess oil. Dust with powdered sugar and eat immediately.

 

* I find the beignets more tasty when using 150g of unsweetend dessicated coconut instead of the ground almonds

Comments

dmsnyder's picture
dmsnyder

Hi, and welcome to TFL!

Your beignets look wonderful. I'd like to try making them. We have enjoyed beignets in New Orleans and have made them in that style at home. But the addition of the ground almonds must add an interesting flavor that I think I would like a lot.

Do you use finely chopped roasted almonds, or almond meal or almond paste?

David

mmdione's picture
mmdione

Hi David,

The actual recipe requires unsweetened coconut (that's what we use in Senegal). Since I am a big almond fan, I tried replacing the coconut with FINELY CHOPPED ALMONDS. As you stated, it gave it an interesting flavor. 

I have to admit that the coconut version remains my favourite!

 

Dione

SylviaH's picture
SylviaH

These look delicious... Emril L was just making these on his TV program.  Bamm!  These look so good!

Sylvia 

thebreadfairy's picture
thebreadfairy

Thanks so much for posting the recipe. I'm looking forward to giving myself a treat one the days.

Jessica

summerbaker's picture
summerbaker

Literally just this week I bought bags of Bob's Red Mill coconut flour and almond meal with no particular plan in mind.  I just thought they sounded neat.  I ended up making some 20% coconut flour boules (nice soft texture with a coconut scent) but have a lot left over and haven't even touched the almond meal yet.  You have now provided me with a way to use them both!

Summer