Beignets with Salted Caramel SaucePosted by Cupcake Kelly on Jul 8, 2014 in Other Desserts, z | 1 comment
I had a great first 4th of July weekend! It was great to be back in America. It rained on Friday so we had our little celebration at home on Saturday.
I made coleslaw, pulled pork and served up the remaining American Flag Cake. We waved some sparklers around in the backyard after it got dark.
I made these Beignets a few weeks ago from the Founding Farmers Cookbook. The Founding Farmers was our favorite restaurant when we went to Washington DC. They have the best breakfasts. I was disappointed that the french toast logs were not included in the book but there are a ton of other amazing looking recipes.
I’ve never made Beignets before or even been to New Orleans so I have nothing to compare these too but I thought they were awesome. Light and fluffy donuts made with a choux style dough that are deep fried and dusted with powdered sugar. Serve with caramel sauce.
1 1/4 cups water
1 1/4 cups Skim milk
2 sticks + 2 tbs unsalted butter
3 tbs granulated sugar
2 tsp salt
3 1/3 cups bread flour
4 cups canola oil, for frying
powdered sugar, for dusintg
- Heat the oil in a heavy bottomed pot to 325 F.
- In a medium saucepan bring the water, milk, butter, sugar and salt to a boil over medium high heat. Add the bread flour and stir vigorously with a spatula until the batter pulls away from the sides.
- Remove from the heat and place the batter into the bowl of an electric mixer and mix for 30 seconds to release steam.
- Crack all of the eggs into a bowl and add them slowly to the batter, two or three at a time. Let the eggs incorporate before adding more. Once all the eggs are added beat the batter for 1 minute.
- Place 2 tablespoons of dough into the hot oil and fry the Beignets for 20 minutes. Turn over halfway through cooking. They should be golden brown and evenly cooked.
- Place on a wire rack and dust with powdered sugar and caramel sauce. Serve warm.
I received a copy to review, contains affiliate links