Shortcut Elderflower Lemon Beignet

When I make beignets, they are part of a brunch. That means I am making at least four other dishes, so I need shortcuts. I admit with some effort I can make a good beignet, but if I can make a better one using a box mix, why not? Now, that provides the chemistry part; the flavor component is all me. I used Erin’s Elderflower Jelly (www.erinselderberries.com/), elderflower liqueur, a lot of lemon zest, a little kneading, and we have something to wake up for. I hope you like it.

2 cups Cafe du Monde beignet mix (I have a recipe on this blog if you want to do them from scratch)
1 cup warm water
2 teaspoons lemon zest
1 teaspoon lemon juice
1 tablespoon Erin’s Elderflower Jelly
1 teaspoon elderflower liqueur
Powdered sugar to dust
Flour for rolling
Oil for cooking

Glaze:
4 tablespoons elderflower jelly
1 teaspoon lemon juice
2 tablespoons water

Add beignet mix to bowl.

Heat one inch oil in an electric skillet to 360 degrees.

Heat water to 115 degrees and add jelly and liqueur and stir to mix thoroughly. Add to beignet mix. The dough should be a little tacky.

Add flour to board. Place dough on flour and top with a dusting flour and knead 8 times.

Flour a rolling pin and roll dough into a rectangle 1/16 inch thick.

Cut dough into 16 equal parts (if you look at my pictures, “equal” is a subjective term).

Set up one baking sheet lined with paper towel and one rack to sprinkle powdered sugar.

Place 4 beignets in oil at a time; they should start floating after 40 seconds. Cook for 2-3 minutes and turn over cook for 2 minutes or until golden and delicious.

Pull out and place on paper towel.

In a small microwave-safe bowl, add elderflower jelly, water, and lemon juice; microwave for 30 seconds, stir, and microwave for 10 more seconds.

Drizzle on beignets.

Top with a dusting of powdered sugar.

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