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Peach Cobbler Beignets by Thyme & Table

Peach Cobbler Beignets

  • Prep Time: 30 min | Inactive Prep: 2 hrs | Cook Time: 15 min
  • 3 dozen

Beignets:

½ Tbsp active dry yeast

2 Tbsp sugar

6 Tbsp warm water

2 eggs – beaten

2 cups all-purpose flour

¼ Tbsp salt

6 Tbsp unsalted butter – softened

For serving: whipped cream

 

Filling:

1 Tbsp unsalted butter

1 cup canned peaches – diced

2 Tbsp brown sugar

¼ tsp cinnamon

½ Tbsp all-purpose flour

Pinch of nutmeg

¼ cup powdered sugar

Oil for frying

  1. Make the beignet dough. In a large bowl, combine sugar, yeast, eggs and water. Let sit for 5 minutes.
  2. Add salt and flour and mix well. Beat in butter until you get a smooth dough. Cover and let rise in a warm place for 2 hours.
  3. Dust your working surface with flour and roll out dough to about ⅛-inch thick. Cut dough into about 15 rectangles and allow them to sit for another 10 minutes.
  4. As the dough rises, make the filling. Combine butter and peaches in a saucepan over medium-low heat until butter is melted. In a bowl, mix together brown sugar, flour, nutmeg, and cinnamon. Pour sugar mix into the saucepan and cook for 5 to 10 minutes – stirring regularly – until the sauce thickens.
  5. Spoon peach filling into the center of the dough rectangles. Fold the dough over and use a fork to crimp the edges.
  6. In a large pot, heat oil to 350°F. Fry beignets in batches for 1 to 2 minutes per side, or until puffed and golden brown. Use a slotted spoon to transfer finished beignets to a paper towel-lined plate.
  7. Dust with powdered sugar and serve with whipped cream.

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