BEIGNETS
INGREDIENTS
100 g flour
85 g butter
85 g water
3 beaten eggs
10 dashes ANGOSTURA® cocoa bitters
¼ tsp salt
1 tsp granulated sugar
2 cups vegetable oil for frying
For dusting:
1 cup powdered sugar
5 dashes ANGOSTURA® cocoa bitters
Servings: 12
METHOD
Boil water, butter, salt and sugar for 2 minutes or until the butter is melted.
Add the flour and stir to dry out the dough. Let cool, then add the eggs in thirds, stirring constantly.
Add the ANGOSTURA® cocoa bitters and let the dough rest for an hour.
Place the vegetable oil in a frying pan and heat to 350˚F. Using 2 spoons, scoop bite-sized pieces of the Choux pastry and fry until golden brown. Then, place the dusting sugar on a tray and roll or dip the fried beignets in the sugar until evenly coated.
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