Ingredients
Bannock Beignet Dough:
- 3½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup sugar
- ¼ cup unsalted butter, melted and cooled
- 1 cup warm water (about 110°F)
- 1 tsp vanilla extract
- Sunflower or canola oil, for deep frying
- Icing sugar, for dusting
Maple Berry Glaze:
- 1 cup mixed berries (blueberries, raspberries, or strawberries—fresh or frozen)
- ¼ cup maple syrup
- 2 tbsp water
- 1 tsp lemon juice
- ½ cup icing sugar (add more for thicker glaze)
Directions
- Make the dough: In a large bowl, whisk together flour, baking powder, salt, and sugar. Add the melted butter, warm water, and vanilla. Mix until a soft, slightly sticky dough forms. Turn out onto a lightly floured surface and knead gently for 1–2 minutes—don’t overwork it, or the beignets will be tough.
- Rest the dough: Cover the dough with a clean towel and let it rest for 30 minutes at room temperature. (For food truck prep, you can refrigerate it overnight—just bring it back to room temp before frying.)
- Prepare the glaze: In a small saucepan, combine berries, maple syrup, water, and lemon juice. Simmer over medium heat for 5–7 minutes, mashing the berries with a spoon until saucy. Strain through a fine-mesh sieve to remove seeds (optional). Whisk in icing sugar until smooth. Set aside.
- Shape and fry: Roll the dough out on a floured surface to about ½-inch thickness. Cut into 2-inch squares or diamonds. Heat 2 inches of oil in a deep pot to 365°F. Fry beignets in batches (don’t crowd the pot) for 1–2 minutes per side, until golden and puffed. Drain on paper towels.
- Serve: Dust generously with icing sugar. Serve warm with the maple berry glaze on the side for dipping or drizzle it right over top.