Turmeric Lemon Beignets

Are donuts not your thing? Our Turmeric Lemon Beignets is a spin on a French and Cajun beignet recipe. It combines the vibrant flavors of turmeric and lemon to create a unique and unforgettable treat. It’s sweet and decadent but also savory, with the anti-inflammatory benefits of turmeric.

About Beignets

The word beignet literally means “bump,” fitting to the shape of this adorable pastry. They originated in France, but really rose to prominence in New Orleans with French colonists coming to the American South. They’ve become a big part of Creole cooking, and are a great thing to eat for Mardi Gras, when the whole point is to gorge yourself on fattening decadence before a lean Lent. If Turmeric Lemon Beignets don’t take you all the way to that party time feeling, try our Mardi Gras cocktails.

Turmeric Lemon Beignets

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• Author: Gabe Gomez

Print Recipe

Description

A new way to enjoy donuts.

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Ingredients

Scale 1x2x3x

• 1/2 cup warm water
• 2 teaspoons active dry yeast
• 2/3 cup granulated sugar
• 2 large eggs
• 1 cup warm whole milk, about 100°F
• 3 tablespoons sugar
• 3 cups all-purpose flour
• 3 tablespoons unsalted butter
• 2 teaspoons turmeric powder
• 2 teaspoons lemon zest
• Pinch of salt
• 4 cups vegetable oil
• 2 cups confectioners’ sugar

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Instructions

1. In a medium-sized bowl, combine warm water, granulated sugar, and active dry yeast. Whisk well and set aside for approximately 10 minutes or until the mixture becomes foamy and bubbly.
2. Using a stand mixer fitted with the paddle attachment beat the eggs until smooth. Add warm milk and continue beating. Gradually mix in flour until the mixture is smooth.
3. Reduce the mixer speed to low and slowly pour in the yeast mixture. Continue beating until the mixture is smooth. Add butter, turmeric powder, lemon zest, and a pinch of salt. Mix until fully incorporated and the dough is smooth.
4. Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 hours.
5. In a large enameled cast-iron pan, heat vegetable oil to 360 degrees Fahrenheit (180 degrees Celsius).
6. Remove the dough from the refrigerator. On a floured surface, roll out the dough into a 1/4-inch thick square. Cut the dough into two-inch squares.
7. Carefully slip the dough squares into the hot oil and fry them until they puff up and turn golden brown. Transfer the beignets to a paper towel-lined baking sheet to drain excess oil.
8. Dust the freshly fried beignets with confectioners’ sugar and serve immediately.

Story by Gabe Gomez
Photo courtesy of Keesha’s Kitchen

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