Apricot and Sesame-Glazed Beignets

2-¼ teaspoons active dry yeast
1-½ cups warm water (110 degrees F)
½ cup white sugar
1 teaspoon salt
2 eggs
1 cup Coffee Rich non-dairy creamer
7 cups all-purpose flour
¼ cup margarine
1 quart vegetable oil for frying
Apricot preserves
Sesame seeds

In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, coffee rich, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the margarine and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

Roll out dough 1/8 inch thick. Cut into 2 ½ inch squares. Fry in 360 degree F hot oil. If beignets do not pop up oil is not hot enough. Drain onto paper towels.

Dip in apricot preserves, then into sesame seeds.

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