Powdered Buttermilk Beignets With Raspberry and Chocolate Dipping Sauce
Ingredients
Beignets:
3/4 cup 1% milk
1 1/2 cups buttermilk
4 teaspoons active dry yeast
2 1/2 tablespoons sugar
1 1/2 cups bread flour
2 cups white whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Canola oil for frying
Confectioners’ sugar (lots)
Small Brown Bag
Raspberry Sauce:
1/2 cup of frozen raspberries
1/4 cup of powdered sugar
2 teaspoons of raspberry jam
Chocolate Sauce:
4 ounces of semi-sweet chocolate chips
1/2 cup of half-and-half or cream
1/4 cup of Golden Syrup
Preparation
1
Raspberry Sauce:
2
In a saucepan, add the frozen raspberries and powdered sugar.
3
Bring to a simmer and cook for about 3-4 minutes.
4
Gently mash the raspberries with the back of a spatula while they cook.
5
After 4 minutes, remove from heat and add the raspberry jam. You could puree this mixture before serving, but I prefer it chunky.
6
Chocolate Sauce:
7
In a saucepan, add the chocolate chips and cream.
8
Allow the chocolate chips to melt, stirring occasionally.
9
Remove from heat once chips have melted and add the golden syrup.
10
Beignets:
11
Heat the 1% milk in a saucepan.
12
Once it starts to simmer, remove pan from heat and add the buttermilk.
13
Pour milk into a standing mixer.
14
To the milk, whisk in the yeast and sugar. Let sit until foamy, approximately 5 minutes.
15
In a separate bowl, mix the flours, baking soda and salt.
16
Turn the mixer on low speed and slowly add the flour mixture until just incorporated and dough is in the shape of a ball and is slightly sticky.
17
Cover the standing mixer bowl with saran wrap and let sit in a warm, draft-free location for about an hour.
18
After an hour, lightly flour your work surface and pour out your dough.
19
Using as little flour as possible, fold the dough over in half and tuck in the edges to make a ball.
20
Flatten the ball and with a floured rolling pin.
21
Roll the ball out into a circle until the circle is about ½ an inch thick.
22
Using a knife or other sharp object cut the dough into any shape you want. I find that cutting the dough into long and thick ‘logs’ makes the beignet’s good for dipping.
23
Let sit for a few minutes.
24
In the meantime, pour canola oil into a Dutch oven until the oil is about 2-3 inches deep.
25
Heat oil to 375 degrees.
26
Once oil is hot, drop in the dough 4-5 at a time and turn frequently.
27
Allow to fry for 2-3 minutes, or until a lovely golden dark brown.
28
Transfer the beignets to a drain on a paper towel lined plate.
29
Add some powdered sugar to the brown paper bag and drop in 3-4 beignets.
30
Close the bag and shake until the beignets are completely covered in powdered sugar.
31
Serve warm with the dipping sauces.
.
About
A recipe of tempting, inviting buttermilk beignets with two magical dipping sauces. Adapted from Epicurious.
Yield:
30
Added:
Wednesday, March 23, 2011 - 8:08pm
Comments
February 20, 2012
Love that you include the sauces in your recipe...fatty good!