Buttermilk Beignets with Lemon Sabayon Sauce


These crispy, light and airy fried beignets are best eaten while still hot. They will be so soft inside. They make good breakfast or dessert and I like mine with a cup of black coffee! I wish everyone a very happy new 2017.

125 g buttermilk or water

250 g bread flour

20 g milk powder

1 teaspoon instant yeast

1 tablespoon Q.B.B. ghee

1 tablespoon caster sugar

1/2 teaspoon salt

1 small egg, beaten

Oil for frying

Icing sugar for dusting


2 large eggs

2 egg yolks

160 g caster sugar

125 ml freshly squeezed lemon juice

30 g Q.B.B. Ghee, cut into small pieces


  1. Place all ingredients except the last 2 into a mixing bowl and knead for 10 minutes.
  2. Cover and let it rise for 1 hour.
  3. Punch dough and knead again.
  4. Shape into balls or roll out and cut into squares.
  5. Heat oil for deep frying at 180°C.
  6. Fry the balls or square pieces until golden brown.
  7. Drain on absorbent paper. Dust with sifted icing sugar.
  8. Serve with Lemon Sabayon sauce.
  9. To make the Lemon Sabayon Sauce, whisk together whole eggs, yolks, and sugar in a bowl until combined well, 1 to 2 minutes.
  10. Set bowl over a saucepan of simmering water and whisk until foamy and add one third of lemon juice and whisk until thickened.
  11. Add half of remaining lemon juice and whisk until thickened. Repeat with remaining lemon juice.
  12. Continue cooking, whisking constantly, until thickened -it will take about 7 minutes.
  13. Remove from heat and whisk in Q.B.B. Ghee, a small piece at a time, until incorporated. Cool slightly.

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