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Bannock 'Beignets' with Spiced Berry Compote
Prep: 15 minutes
Cook: 15 minutes
Servings: 6
A Sweet Tale of Two Traditions
Inspired by the famous beignets of New Orleans, this recipe uses a simple bannock dough to create pillowy, fried morsels of joy. The bannock's subtle flavor is the perfect canvas for a generous dusting of powdered sugar and the tart sweetness of a homemade berry compote. It's a simple, elegant dessert that beautifully marries Indigenous and French-Creole culinary traditions.
Materials
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup buttermilk
- 4 cups vegetable oil for frying
- 1/2 cup powdered sugar for dusting
- For compote: 2 cups mixed berries (fresh or frozen), 2 tbsp maple syrup, 1/4 tsp cinnamon
Preparation
- For the compote: In a small saucepan, combine mixed berries, maple syrup, and cinnamon. Cook over medium heat, stirring occasionally, for 10-12 minutes until the berries have broken down and the sauce has thickened slightly. Keep warm.
- For the bannock 'beignets': In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- Pour in the buttermilk and stir until just combined into a shaggy dough. Be careful not to overwork it.
- On a well-floured surface, pat the dough out to about 1/2-inch thickness. Cut into 2-inch squares.
Cooking
- In a deep pot or Dutch oven, heat vegetable oil to 360°F (182°C).
- Working in batches, carefully drop the dough squares into the hot oil. Fry for about 1-2 minutes per side, until they puff up and turn a deep golden brown.
- Use a slotted spoon to remove the beignets and transfer them to a wire rack lined with paper towels to drain.
- While still warm, transfer the beignets to a large bowl or paper bag and toss generously with powdered sugar until they are completely coated.
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