Lavender Vanilla Bean French Beignets
Try this recipe of a classic French doughnut that shapes square instead of round along with the vanilla icing in it.
The Lavender Vanilla Bean French Beignets are best served when you have a family gathering at home, and then you can proudly present these to all of your family members. As lavender smells good, it also tastes good in these beignets.
Prepare time: 100 min
Cook: 20 min
Ready in: 120 min
How to make Lavender Vanilla Bean French Beignets
Simply prepare the ingredients below and follow the steps from the beginning until the end.
Ingredients:
For the Icing:
- A tablespoon of lavender flowers, dried
- scrapings from a large vanilla bean
- 100 gr whole milk
- 800 gr powdered sugar
For the Cream:
- A quarter block of softened cream cheese
- 50 gr softened butter
- 30 gr heavy cream
- 100 gr lavender icing (the ingredients written above)
For the Beignets:
- 200 ml warm milk
- A tablespoon dry yeast
- Two medium eggs
- 100 gr white sugar
- 90 gr melted butter
- 750 gr flour
- oil for frying
- salt
Directions:
- To start, you can make the icing first. Simply prepare a medium bowl and put all of the ingredients like dried lavender flowers, vanilla bean scrapings, whole milk and powdered sugar. Whisk these ingredients until they are completely combined and smooth. Then, set aside.
- Next, you can continue with the filling. Prepare a stand mixer along with the whisk attachment. Then, put the cheese and butter in it.turn on the mixer and whisk until they turn fluffy and creamy. After this, you can add the heavy cream and the half cup of icing that you’ve made before. Combine, cover and freeze the mixture until it is ready to use.
- Take a large bowl and fill with milk and yeast. Let it be for 5 minutes then add the eggs, sugar, butter, and salt. Then, combine well. Add again to the flour. After that, cover with a damp towel, or you may use plastic wrap and place it in a warm place until the dough raises or refrigerate it for a night.
- After it is done, separate the dough into halves. Roll each into a square and cut into 16 smaller squares. Put them on a tray and let them rise again for around 45 minutes. Next, you can heat a large pan with oil in it over 350 Fahrenheit-degree. Fry the squares for 30 seconds until golden brown. Then put them on a plate that is surfaced with a paper towel.
- Prepare a pastry bag that has a long narrow tip at the edge and fills it with the lavender cream that you have made before. Pipe the cream into the center of the bread. Do the same with the remaining cream and bread. After they are all done, don’t forget to add a tablespoon of the vanilla icing on top of each bread.
