Nun's Farts, "Pets de nonne" (Rum and Orange-Scented Beignet)
These light desserts most likely got their name from "paix de nonne" or nun's peace.
Equipment
- hand mixer or food processor
- Dutch oven (8-quart) or large, heavy saucepan
Ingredients
- 1 cup milk, whole
- 8 tbsp unsalted butter
- 1 pinch sea salt
- 1 tbsp granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 tbsp dark rum
- 1 orange zested
- 2 quarts vegetable oil
- 1 cup granulated sugar for rolling the cooked beignet in
Instructions
Prepare the Dough:
- In a large stainless-steel saucepan over medium-high heat, combine the milk, butter, salt, and sugar. Bring to a rapid boil, stirring to combine as the butter melts. Reduce the heat to medium and, using a wooden spoon, stir in the flour all at once.
- Cook, stirring constantly, until the dough dries out slightly, about 1 minute. This is important — excess moisture will cause your puffs to collapse. Remove the pan from the heat and let the dough cool for 5 minutes.
- Stir in the eggs, one at a time, until fully incorporated before adding the next. You can mix in the eggs with a mixer, food processor, or a wooden spoon if you need to get a workout in. Stir in the rum and orange zest.
Cook the Beignet:
- It is best if you can let the dough rest overnight, but if you are impatient like I am you can cook immediately. In a large, heavy saucepan, Dutch oven, or deep fryer, heat the oil to 350°F.
- Working in batches, drop tablespoons of dough into the hot oil and cook until golden brown, about 3 - 5 minutes.
- Remove the beignets using a wire skimmer and drain them on paper towels. Roll in granulated sugar and serve still warm.
Tried this recipe?Let us know how it was!