Ingredients
Bread flour 7.33 oz (3/4 tsp)200 g
Sugar 0.53 oz (3/4 tsp)15 g
Salt 0.18 oz (3/4 tsp)5 g
Egg yolks 2.33 oz (3/4 tsp)60 g
Light cream 2.33 oz (3/4 tsp)60 g
Kirsch 0.53 oz (3/4 tsp)15 g
Rose water 0.33 oz (2 tsp))10 g
PROCEDURE
MIXING
1. Sift the flour, sugar, and salt into a bowl.
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div>2. In a separate bowl, combine egg yolks, cream, kirsch, and rose water.3. Make a well in the dry ingredients and pour the liquids into it. Combine to a stiff dough.
4. Turn out onto a lightly floured surface and knead until a smooth ball forms.
5. Place the dough onto a lightly floured plate, cover tightly with plastic film, and chill overnight.
FRYING
1. Bring the dough back to room temperature.
2. Cut the rested dough into pieces 1/3 oz (10 g) each. While you are working, keep dough covered with a damp cloth or plastic film to prevent a crust forming.
3. Taking one piece of dough at a time, roll out very thinly until the dough starts to shrink back. Place under a damp cloth or plastic film and continue rolling the rest of the dough, one piece at a time.
4. Starting again with the first piece, begin rolling the dough a second time, until it is nearly transparent. This process gives the dough time to rest and assists very thin rolling.
5. Once you have rolled the dough for the second time, trim the circles to uniform size using a 4 1/2-in. (11-cm) round cutter. Place the cut pieces on a sheet pan lined with parchment paper. Cover with plastic film.
6. Preheat the fryer to 355°F (180°C). Drop the beignets into the hot fat one at a time. Turn once when golden brown. You can fry the beignets flat, or shape them by holding them under the fat with a long-handled spoon, pressing firmly into the middle of each beignet; this causes them to cup slightly as they fry.
7. When golden, remove and drain on kitchen paper.
8. Serve with choice of poached fruit or fruit compote.
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