Oh I’m sorry, have you never fried dough before? Have you never made something with the word “YAY” already included in the name? Because let me tell you, it’s a pretty fucking good indication of your feelings after eating these beignets. Dipped in thick, luscious apricot-flavored chocolate sauce. Dusted generously with powdered sugar. Warm, fresh from the frying pan.
I made these (again at the request of my roommate, she is an ENABLER) for the first meeting of my book club–which was southern-food-themed to match the setting of the book, weeeeeee! Don’t give me that Ok Old Maid look. Yes I’m in a book club. Yes I love it. You know what else I am a member of? A crafting club. YOU KNOW WHAT ELSE? I bird watch. Earnestly. And I do the crossword, almost every day. What?? SOMETHING has to balance out the Friday night keg-stand-dismount-directly-into-bad-life-decisions. The greatest part about being 27 is that you can act 45 and 17 at the same time, and both of them sorta fit. I know 27 year olds who still don’t pay their own credit card bills. I also know 27 year olds who are married and have KIDS. So, you know, there is a whole fucking spectrum of wiggle room in there, and I like to spread myself all the way across it. It feels good to stretch out, finally, fuck my legs were killing me.
So you know, once I’m done with all the casual sex (hi parents! just kidding!!!!) and the beer pong and the not saving for my 401k and the laughing at penis and fart jokes, I sew and bake muffins and identify different species of warblers and ask questions like “how do you feel about the author’s style as it relates to the subject matter?”
And I make beignets for themed book club meetings. And then later, I look at porn on the internet. !!!!!
Brandied Apricot Beignets with Chocolate Dipping Sauce
from bon appetit
3/4 cup heavy whipping cream
1 tablespoon brandy
1 tablespoon honey
10 ounces bittersweet or semisweet chocolate, chopped
1/2 cup chopped dried apricots
3 tablespoons plus 1/2 cup water
3 tablespoon sugar
3 tablespoons brandy
1/2 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
Sauce: Bring first 3 just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. DO AHEAD Can be made 4 days ahead. Cover; chill.
Beignets: Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD Can be made 4 hours ahead. Cover; let stand at room temperature.
Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.