Beignet Bowties

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This recipe is adapted from a Hungarian food magazine clipping.

9 ounces all-purpose flour
1/2 teaspoon salt
1/2 cup warm milk (130 degrees F.)
2 tablespoons sugar
1 envelope yeast
2 egg yolks
3 tablespoons melted butter
1/4 cup sour cream
2 tablespoons rum
vegetable oil, for frying
confectioners sugar, for dusting
apricot preserves, for serving

In a large bowl, whisk together flour and salt. Combine milk and sugar in a small bowl, stirring until sugar is mostly dissolved. Stir in yeast and allow to proof. Add to bowl with flour. Add egg yolks, butter, sour cream, and rum. Using a wooden spoon or your hands, mix until combined. Knead a little until a smooth ball of dough forms. Transfer to a floured bowl, cover with a towel, and allow to proof in a warm place for about 30 minutes.

Turn dough out onto a floured work surface. Cut into 3 manageable pieces. Working with one piece at a time, knead a little to ensure dough is resilient and no longer sticky. Roll to a thickness of 1/8 inch. Using a scalloped pastry cutter, cut into 2-1/2-inch by 6-inch rectangles. Using a sharp knife cut a slit in the center of each rectangle. Pull one side of the rectangle through the slit to create a bowtie. Edge scraps can be rerolled.

Heat about 2 inches of oil in a large skillet to 365 degrees F. Fry beignets in batches until golden brown, about 2 to 3 minutes per side. Remove to a tray lined with paper towels. Dust with confectioners sugar. Serve with apricot preserves. Yield: about 30 or more beignets.

- Recipe courtesy of Joseph Erdos


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