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
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