How about something a little festive for Christmas breakfast, it only comes once a year? Who doesn’t love a warm beignet with their morning coffee? The dough can be made a day or two ahead and held in the refrigerator ready to cook off Christmas morning. Forget the bagels, donuts or cinnamon rolls; this will be a real treat.
Executive Pastry Chef Dyan Ng of Baltimore’s Four Seasons Hotel is sharing her beignet recipe she has been making for 10 years. Her recipe has a honey butter glaze instead of the traditional powdered sugar – you can opt for the traditional or go with Chef Ng’s honey butter glaze.
Read the complete story and get the recipe at Examiner.com / Food