Ingredients

• 1 stick of butter
• 2 tablespoons of sugar
• ¼ teaspoon of salt
• 1 cup of water
• 1 cup of flour
• 3 eggs
• ½ cup of apricot jam
• ¼ cup of water
• ¾ cup of white sugar (for dusting)
• 1 teaspoon of dried edible lavender blossoms

Procedure

1. The batter for these beignets is choux pastry—the same dough used to make profiteroles and éclairs. Melt the butter over medium-low heat and add the sugar, salt, and water.
2. Bring the water to a boil and dissolve the sugar.
3. Take the pan off the heat and add the flour. Return the pan to the heat, and stir until the dough comes together.
4. Turn the dough out into a bowl and beat with a hand mixer for 30 seconds to cool off the pastry.
5. Add the eggs one at a time and beat until the pastry dough comes together.
6. Fill a stock pot one third of the way up with vegetable oil. Heat the oil to 325 degrees.
7. You want to keep the beignets small because they will puff in the oil, and if you make them too large, the will burn on the outside before they cook on the inside. So you want to make them about the size of ping pong balls. Drop the beignets into the oil, in small batches, and turn them over every so often.
8. Pull them out when they are golden and puffed.
9. Toss them into a brown paper bag with the lavender and sugar. Shake the beignets around in the bag to coat.
10. To make the apricot glaze, melt ½ cup of apricot jam with ¼ cup of water on the stove. Serve alongside the beignets.