French Beignets de Carnaval (Schenkele)
Serves: 30-40 beignets
- 6 cups plain flour
- 3 eggs
- 1/3 cup butter, at room temperature
- 4 tsp. rum or plum liqueur
- 1/3 tsp. vanilla extract
- 3/4 cup finely granulated sugar (plus extra for sprinkling)
- pinch of salt
- 2 tsp. baking powder
- 1 cup milk
- zest of 1 lemon
- vegetable oil for deep frying
In a large bowl, mix flour, sugar and salt. Add in milk and eggs one by one, followed by butter, licqueur and vanilla extract. Add in baking powder and lemon zest. Do not overmix the batter as it will make it heavier.
Heat the oil in a heavy based pan over medium-high heat. When very hot, drop in a tablespoon full of batter in a ball shape. Cook until the batter reaches a dark golden brown then drain on paper towel. While still hot, sprinkle excess sugar over beignets. Cook in batches until all the batter has gone.
You can eat these hot or cold. Enjoy!
Recipe Courtesy Of: French Moments
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