Beignets With Chocolate Bourbon Sauce Recipe 465 Recipes

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE

Steps:

• For the dipping sauce: Because the caramel takes a little while to cook, start by placing the sugar in a large, heavy skillet. Heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melted, stop stirring. Cook the sauce, giving the skillet a swirl every now and again, so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Keep an eye on the sugar because it can go from dark amber to burnt in a blink. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering.
• Using a wooden spoon, stir in the butter, 2 tablespoons water, the bourbon, vinegar and salt and cook over low heat, stirring to incorporate all the ingredients and scraping up all the caramel from the bottom of the pan. Add the cream, bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool slightly.
• For the beignets: Set the oven rack in the middle of the oven and preheat the oven to 300 degrees F. Heat the oil in a medium heavy-bottomed pot over medium-high heat to 375 degrees F.
• In a small bowl, beat the egg with a fork, stir in the sparkling cider and 1 tablespoon oil until nice and foamy. Cook's Note: Make sure you use a sparkling cider-it makes the batter lighter and fluffier.
• In a large, shallow bowl, stir together the 1 1/4 cups flour and cinnamon if using. Make a well in the center of the flour (similar to the way you would if you were making pasta). Pour the cider mixture into the center of the well. Stir in a circular motion, with the fork slowly dragging in and incorporating the flour. Stir until a lumpy batter forms.
• Put the remaining 1/2 cup flour in a plate or pan. Working in batches of 3, dredge the apple rings in the flour, shaking off the excess, and then dip in the batter to coat, letting the excess drip off. Carefully slip the rings into the hot oil and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch.
• Lay the beignets on a paper towel-lined plate to drain the excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
• Just before serving, dust the warm beignets with confectioners' sugar. Make sure the butter bourbon dipping sauce is warm, then drizzle over the top and serve more on the side.

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE

Steps:

• Place the oven rack in the middle of the oven and preheat the oven to 250 degrees F.
• Peel and core the apples and cut crosswise into 1/4-inch-thick slices. Pat apple rings dry.
• In a large, shallow bowl, put 1 1/4 cups of flour and make a well in the center. In a small bowl, beat the egg with a fork, stir in the cider and 1 tablespoon oil, and pour into the well. Stir in a circular motion with the fork slowly incorporating flour, and stir until a lumpy batter forms.
• Over medium-high heat, heat 2 inches of oil in a 5 to 6-quart heavy pot to 375 degrees F. Line a cookie plate with paper towels.
• Working in batches of 3, dredge the apple rings in the remaining 1/2 cup flour, shaking off excess, and then dip in the batter to coat, letting the excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Lay the beignets on the plate and allow the paper towel to absorb excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
• Just before serving, dust the warm beignets with confectioners' sugar. Make sure the Butter Bourbon Dipping Sauce is warm, and serve on the side.
• In a large, heavy skillet, heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melting, stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, water, bourbon, vinegar, and salt and cook over low heat, stirring occasionally, until caramel has dissolved. Add the cream and bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool down.;

BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
• Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
• Shake confectioners' sugar on hot beignets. Serve warm.

BEIGNETS WITH CHOCOLATE BOURBON SAUCE RECIPE - (4.6/5)

Steps:

• To prepare the beignets, pour the warm water into the bowl of a stand mixer and sprinkle yeast on top. Let the yeast sit for 5 minutes, and then stir it using a fork. Place the bowl onto the stand mixer, fitted with the bread dough hook attachment. Add the sugar, salt, egg, milk, and 2 cups of the flour and mix on medium speed until all ingredients are fully incorporated, about 5-7 minutes. Add the shortening and the remaining 1-1/2 cups of flour and continue mixing until a ball of dough forms and pulls away from the sides of the bowl. Remove the bowl from the mixer, cover tightly with plastic wrap, and refrigerate for 2-3 hours. Working in batches, roll out the dough to 1/4"-thick rectangles, and cut into 2" squares. Pour the oil into a heavy-bottom sauce pot (or a deep-fryer) and heat to 350°F. Fry the beignets in batches, until they puff up and turn golden brown, 4-5 minutes, flipping them halfway through the frying process. Remove from the pot and place them onto a paper towel-lined platter to drain. Let them cool slightly, but eat while they're still warm. Serve with the Chocolate Bourbon Sauce. To prepare the Chocolate Bourbon Sauce, combine the sugar, corn syrup, and water in a 4-qt saucepot. Bring the mixture to a simmer over medium-high heat, stirring occasionally and brushing down the sides of the saucepan with a wet brush as needed, until the syrup turns golden. Gently swirl the pan and continue to simmer until the mixture turns a deep amber-caramel color. Remove the sauce pot from the heat and slowly add the heavy cream and bourbon, whisking constantly. The mixture will rise and bubble up while you add the liquid. Add the chopped chocolate and vanilla, and stir until melted.