Beignets with Chocolate Bourbon Sauce

By davidv

Beignets are a classic Louisiana dessert. Much like funnel cake, the fried batter is sweet, light, and airy—in other words, you'll never be able to eat just one!

Tip: If you'd like, you can add a sprinkle of confectioners' sugar to the hot beignets once they come out of the oil.

Ingredients

• Beignets:
• 1-1/8 tsp active dry yeast
• 3/4 cup warm water
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg, beaten
• 1/2 cup milk
• 3-1/2 cups all-purpose flour
• 1/8 cup vegetable shortening
• 1 qt vegetable oil, for frying
• Chocolate Bourbon Sauce:
• Makes 2-1/2 cups
• 1 cup sugar
• 1/4 cup light corn syrup
• 3 Tbsp water
• 3/4 cup heavy cream
• 5 Tbsp bourbon
• 8 oz bittersweet chocolate, chopped
• 1 tsp vanilla extract

Details

Servings 50
Adapted from qvc.co

Preparation

Step 1

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.