Califonia Bountiful

Warm mini-beignets

If you can appreciate the appeal of a bite-sized churro, you can probably imagine why this dessert is one of the most popular on Andrei's menu.

Executive Chef Porfirio Gomez
Andrei's, Irvine

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2 cups water
2/3 cup butter
1 1/2 tsp. salt
3 tsp. plus 1/3 cup sugar
1 cup flour
7 eggs
Oil, for frying
1 tsp. cinnamon
Whipped cream, melted chocolate or any sweet fruit jam


In a medium saucepan, bring water, butter, salt and 3 tsp. sugar to a boil. Stir in flour and mix to remove starch. Transfer to a mixing bowl and stir to release steam. Stir in eggs, two at a time. Let dough rest at room temperature for a few minutes.

Using a tablespoon scoop, form mini-balls with dough, keeping them at room temperature. Fill a portable fryer with oil and heat to 250 degrees. Carefully place several pieces of dough in the oil and fry for 8 to 10 minutes or until cooked through and golden brown on the outside. (Test by removing a beignet from the fryer and cutting it open. It should be fluffy inside.)

Place in a strainer or on paper towels to drain excess oil. Make a cinnamon-sugar mixture with cinnamon and remaining 1/3 cup sugar. Dust beignets with cinnamon sugar. Serve with whipped cream, melted chocolate or jam.

Serves 5 to 6

Photo: © 2018 Ajenda Public Relations

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