Rosemary Lemon Cream Filled Beignets with Lemon Sugar
Spring has always been a favorite season of mine. It gives me a great amount of inspiration to see things sprout from the loneliness of winter and flourish into something beautiful and vibrant. It’s like painting with an entirely new set of colors. “What will I paint this month?”, is a metaphorical question I ask myself at the beginning of each month, as each new month brings its own palette of colors in various form. In the baking and photography sense, these forms are the vegetables, fruit, and flora that each month has to offer.
Now, here we are, stepping into the month of April. To be completely honest, it never felt as if I was in March all this time. It was so warm most of the month, with a few cold days here and there, even a bit of snow. Many flowering trees that normally bloom in April have lost most their petals and have begun the next step unfurling their green leaves. The crabapple trees are on the verge of blossoming, this I’m particularly excited about as they’re breathtaking in full bloom. I often enjoy this view in mid-April, but I’ll be seeing it a little earlier this year.
I’m excited to start combining the different flavors and scenes April has to offer. Much of my recipes these past couple weeks have focused mainly on citrus with some sort of herb or spice to accompany it. The last thing I baked was this Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze, and this week I bring to you these soft and feather-light Rosemary Lemon Cream Filled Beignets with Lemon sugar.
Beignets are rather easy to make, especially if you are familiar with homemade doughnuts. Both are processed in a similar manner, though, beignet dough is left to rise slowly in the refrigerator overnight, giving the end product a pleasant yeast flavor. Once they’ve been taken out of hot oil, they are rolled around in sugar which is given a subtle lemon flavor by rubbing the sugar granules in lemon zest. Lastly, they’re filled with a luscious pastry cream flavored using fresh lemon zest and rosemary leaves. They are, in a sense, an adieu to the citrus season for me. A delicious one at that.
ROSEMARY LEMON CREAM FILLED BEIGNETS WITH LEMON SUGAR
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110°F)
1/4 cup unbleached all-purpose flour
1/4 cup sugar
3 large egg yolks
2 1/4 cups unbleached bread flour
1/2 teaspoon sea salt
1/2 cup warm water
3 tablespoons unsalted butter, cubed + softened
oil (canola, vegetable, etc), for frying
rosemary lemon cream:
1 cup whole milk
1 rosemary sprig, slightly mashed
1 tablespoon lemon zest
1/4 cup whole milk
2 large egg yolks
1 tablespoon cake flour
1 tablespoon corn starch
1/4 cup sugar
1 tablespoon lemon zest
1 cup granulated sugar
for the beignets
- In the bowl of an electric standing mixer, add the yeast and warm water and slightly stir to combine. Sprinkle in the flour and let it sit until it’s dry looking about 10-15 minutes. Add the sugar, egg yolks, flour, sea salt, and water. Mix the ingredients on medium speed with the dough hook attached; the dough should come together quickly, but if it looks dry within the first minute of mixing, add extra water until it comes together(you don’t want it clumpy). Continue mixing the dough for 5 minutes, then stop the mixer and scrape down the bowl with a spatula and sprinkle with a bit of flour. Mix for another 5 minutes. Afterward, it should be smooth, soft, and elastic with a slight stickiness to it. Once again, scrape down the bowl. Add the softened butter and mix on medium-high until it all comes together. This may take a few minutes and it will look separated at first, but it will soon come together forming a shiny, smooth, and elastic dough. Remove the dough from the mixer and place in a large bowl lightly greased and floured. Cover with a thin towel and let the dough rise in a warm, dry place for 1 hour to an 1 and 2o minutes. Once doubled in size, release the gasses by gently punching down the dough. wrap the bowl tightly with plastic wrap and refrigerate for two hours. After two hours have passed, release the gasses one last time, then cover again(tightly) and place in the refrigerator overnight.
- Lightly flour a large, flat surface and turn the dough out onto it. Set aside a large baking sheet covered with a thin cloth and then dusted with flour. Cut golf ball sized pieces of dough out. To shape, simply cup your hands and roll a dough piece in between your palms, until it’s a smooth ball. Gently flatten the ball between your palms until you have a sphere shaped piece of dough. Place it on the prepared baking sheet and repeat the process until all the dough has been shaped. Space each piece about 3 inches apart. Prepared another baking sheet if needed. Cover with a thin towel and let them rise again in a warm, dry place for 1 hour to an 1 and 15 minutes. On the last 20 minutes of rising, fill a medium sized pot with a couple inches of oil and heat to 340°F(you want to keep it around this temperature to evenly cook the beignets through).
- Meanwhile, set aside a large plate and add the sugar and 1 tablespoon lemon zest. Rub the zest and the sugar between your fingers until all the sugar has a coating of lemon flavor to it.
- Once the beignets have finished rising and the oil preheating, gently scrape one beignet from the baking sheet and slide into the hot oil, quickly flip the beignet once in the oil. Cook 2 minutes on each side until golden brown. Remove from oil with a slotted spoon and just slightly dry the oil from the surface of the beignet, then roll around in the lemon sugar until coated. Set on a wire rack to cool completely before filling. Continue this process until each beignet has been fried and sugar coated.
for the cream filling:
- In medium sized saucepan, add the milk lemon zest and rosemary sprig. Bring to a boil over medium heat then remove from heat. Let it sit for 10 minutes, then remove the zest and rosemary. Bring the milk back to a simmer over medium-low heat.
- Meanwhile, in a mixing bowl, whisk together the flour, cornstarch, sugar, and a pinch of sea salt. Add the egg yolks and 1/4 cup of milk and whisk until smooth. Pour half of the hot milk into the egg mixture while whisking constantly. Then using a strainer, pour the egg mixture back into the saucepan of milk. Turn the heat to medium and continue to whisk the mixture constantly until it becomes thick. Stop stirring for a few seconds to see if the mixture is boiling, if so, continue whisking for 1 minute, then remove from heat and pour into the prepared pan and evenly spread around. Place another piece of plastic wrap directly on top of the pastry cream to ensure a skin doesn’t form. Place in the freezer until fully cooled(about 15 minutes).
- Stir the pastry cream and spoon into a pastry bag with a large, round piping tip attached. Poke a hole into the side of each beignet and pipe in the pastry cream until all the beignets are filled. Enjoy.