Hot Cross Beignets

Hot Cross Beignets


March 31, 2013

  • Makes: Makes about 2 dozen beignets.


canola oil, for frying

plenty of icing sugar


3/4 cup warm water

3 Tbsp. sugar

2 tsp. (1 pkg.) active dry yeast

1/2 cup milk

finely grated zest of an orange

1 large egg

1 tsp. vanilla

3 1/2-4 cups all-purpose flour

1/4 cup butter, softened

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. salt

1/2 cup currants, candied citron, finely chopped apricots or other dried fruit

Cream Cheese Frosting

1/2 8 oz. pkg. cream cheese, at room temperature

1 1/2 cups icing sugar

1 Tbsp. milk or cream

1 tsp. vanilla


1In a large bowl, stir together the water, sugar and yeast and let it sit for 10 minutes. If it's not foamy, toss it and buy new yeast.

2In a small bowl, whisk together the milk, orange zest, eggs and vanilla. Add to the yeast mixture along with about half of the flour, the butter, cinnamon, ginger and salt and stir to combine. Gradually add the rest of the flour, stirring (or letting your dough hook do the work) until you have a sticky dough. Stir in the dried fruit. If it's not too sticky to knead, knead it on a floured surface or with the dough hook; if it's still pretty sticky, add a little more flour. Knead until it's smooth and elastic, yet still tacky.

3Put the dough into an oiled bowl, cover with a tea towel and let rise for 1 1/2-2 hours.

4When you're ready to cook, heat a couple inches of oil in a deep-fryer or heavy saucepan until hot, but not smoking (about 350F).

5Roll the dough out to about 1/2-inch thick and cut into 1-2 inch squares with a knife. Carefully drop a few at a time into the hot oil, without crowding it (cooking too many at a time will bring the temperature of the oil down) and cook until golden on both sides, carefully flipping with tongs as necessary. Transfer to paper towels to drain and cool, then douse in powdered sugar.


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