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Usage of beignet dough

Any ideas for a usage of beiget dough which is NOT FLYING in oil but BAKING method? My husband made tons of beignets yesterday and yet we could not use up all the dough. He didn't make it with yeast, but with baking powder and beer and egg white, the dough is rather liquid. Help!

asked by Tokyo bakephile over 4 years ago

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3 answers 3917 views
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Kristen Miglore

Kristen is the Creative Director of Food52

added over 4 years ago

Could you try baking some of it in a (buttered) cake or muffin pan?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you for a suggestion. Actually I tried. I added 2 egg yorks, 1/3 cup of sugar(because it didn't contain both) and 1 tsp of orange flower water, mixed, and baked around 1 hour in a buttered tube-cake pan. The result is better than expected. It is something quite eccentric, very crispy outside, chewy and clafoutis-like inside, scarcely spongy, but comfortable to bite. Not bad at all. I will eat it tomorrow morning as a breakfast.

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39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added over 4 years ago

Great! That sounds really good right now.

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