Buttermilk Beignets With Chocolate Ganache

Do you ever fantasize about an early morning stroll down the Big Easy, followed by a necessary stop for a beloved beignet? We do too. That’s why we created this Buttermilk Beignet recipe, so you can satisfy that craving without having to leave your house. For a bit of extra flair, top with chocolate ganache.

Level

Intermediate

Prep time

2 hours 15 minutes

Cook time

10 minutes

Serves

40

Cook it with our

Blacklock Deep Skillet With Lid

Ingredients

Beignets

  • ½ cup buttermilk
  • ¾ cup water
  • ⅓ cup sugar
  • 2 tablespoons active dry yeast
  • 1 egg
  • 2 tablespoons butter, softened
  • 3 ½ cups bread flour, plus 1/4 cup
  • 1 ¼ teaspoons salt
  • 1.5 quarts vegetable oil
  • 1 ½ cups powdered sugar
Chocolate Ganache

  • 6 cups milk chocolate chips
  • ½ cup heavy cream

Directions

Beignets
  1. Combine milk and water and warm to 105 degrees F.
  2. In a mixing bowl, whisk in the sugar and mix in the yeast, set aside 15 minutes.
  3. Beat together the egg, salt, butter, and 1 cup of flour. Gradually add the remaining 2 ½ cups and beat until dough pulls cleanly from the sides of the stand mixer.
  4. Turn dough out onto a floured work surface. Shape into a ball and place in a well-oiled bowl. Cover with a damp dish towel and set in a warm place for 2 hours.
  5. Gradually heat 1.5 quarts of vegetable oil in a dutch oven or deep skillet over medium-high heat until it reaches 375 degrees F. Roll the dough into a rectangle on the floured work surface about ¼-inch thick. Cut the dough into 2 inch squares using a pizza cutter.
  6. In batches, fry beignets for 1-2 minutes per side until golden brown. Drain beignets on a paper-towel lined plate.
  7. Working in batches, shake powdered sugar and beignets in a paper bag to coat. Sprinkle with more powdered sugar. Serve warm.
Chocolate Ganache
  1. Heat heavy cream until almost boiling.
  2. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the mixture is uniform.

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