A New Orleans staple, beignets are actually easy to make which you can prepare early then deep fry when ready to eat. You won’t be able to resist biting into these fluffy, pillowy fried doughnuts especially when you can dunk them into assorted flavored dips. Do it as a baking activity with your loved ones during the weekend or just make them yourself to add to your baking repertoire—we promise this recipe is worth the work and the calories!
BEIGNETS WITH DIP DUO
Makes 12-15 pieces
¾ cup Lukewarm water
¼ cup Sugar
1 tsp Instant yeast
1 Large egg
½ cup Evaporated milk
3 ½ cups All-purpose flour, divided
2 Tbsps Unsalted butter
¾ tsp Salt
Canola oil, for deep-frying
1 ½ cups Confectioners’ sugar
¼ cup Honey
1. In a large bowl, combine warm water, sugar, instant yeast, egg, evaporated milk, and half of the flour. Mix until well-combined.
2. Using a stand mixer with a dough hook attachment, mix on low speed then add the butter, remaining flour, and salt. Increase the speed of the mixer to medium and knead until the dough is smooth, scraping the sides of the bowl as needed.
3. Transfer dough to a large, lightly greased bowl and cover with cling wrap. Let dough rise in a warm place for at least two hours.
4. When dough has doubled in size, transfer it to a clean, floured surface. Using a floured rolling pin, roll to about ¼-inch thick. Cut the dough into 3-inched squares using a dry knife or a pizza cutter.
5. Heat about two inches of canola oil in a frying pan. When the oil is hot enough, deep-fry the dough squares until they become golden on both sides. Use tongs or a spatula to flip the pieces.
6. Drain beignets on a plate lined with paper towels to remove excess oil. Dust beignets with confectioners’ sugar or drizzle with honey. Serve with desired dipping sauce.
Sweet Salted Egg Dip
2 Salted egg yolks
1 Tbsp Salted butter
1 cup Heavy cream
3 Tbsps Confectioners’ sugar
1. Scoop egg yolks from halved salted eggs and mash into a fine paste.
2.Heat butter in a pan and pan-fry salted yolks. Immediately add heavy cream and bring to a simmer.
3. When edges start to bubble, add confectioners’ sugar and whisk until sugar is dissolved. Simmer for 2-3 minutes over low heat until mixture thickens. For a smoother sauce, strain mixture into a serving bowl using a fine sieve.
1 cup Heavy cream
¼ cup Choco-hazelnut spread
Milk, as needed
1. Combine heavy cream and choco-hazelnut spread in a small saucepot.
2. Simmer over low heat, stirring with a whisk until mixture is smooth. Turn off heat. For a thinner sauce, add milk a tablespoon at a time until desired consistency is reached.
½ cup Heavy cream
¼ cup Condensed milk
¼ cup Ube jam
1 Tbsps Salted butter
Combine heavy cream with condensed milk in a small saucepot. Heat over low heat and add ube jam. Stir with a whisk until well-blended. Turn off heat and stir in some butter. Serve with beignets.
Recipe by Yllaine Sabenecio and Nina Daza-Puyat (dips)
Photographed by Floyd Jhocson of Studio 100
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