Sunchoke Flour Beignets with Maple Sugar

Step 1

Combine the milk, lard, sugar, egg, flour, powdered sunchoke, and stir just to mix. Allow the mixture to rest for 30 minutes, then gently work in the salt and yeast, transfer to a covered, oiled container and allow to double in volume, then gently form the dough into a ball, wrap in plastic and refrigerate until chilled, about 2 hours.

Step 2

When you want to fry the beignets, remove the dough from the fridge, gently roll out on a lightly floured surface to roughly 1/4 in. Use a fluted cutter or paring knife to cut into shapes (diamonds are traditional) and fry in a large pot at 375.