Beignets from Tartine Box Set by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 29, 2011

    maple pecans: 2 T ea maple syrup, corn syrup, sugar, 1/8t salt, 2 c pecans. 400 oven. stir together all but pecans, toss in pecans, spread in an even layer on baking sheet and bake at 400 until glaze begins to bubble. stir every few minutes. continue to bake until glaze has thickened and the bubbles have slowed down, about 15 min. cool completely and finely chop.

  • mseers on October 29, 2011

    lemon glaze: 2/3 c lemon juice, zest of 3 lemons, 1 c granulated sugar, 1/2 c powdered sugar. simply combine all.

  • mseers on October 29, 2011

    200g brioche dough. shape about 2 hours before serving. flour dough and work surface, roll into a cylinder about 1/2 in in diameter, rise 1-2 hours. heat frying oil to 375. cut dough on the diagonal into pieces 2 in long, fry until golden about 1 min. when cool enough to handle, dip in lemon glaze and then coat in candied pecans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.