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Hot & Ready Beignets with Sorghum-Cayenne Drizzle

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Nowadays, beignet recipes are ubiquitous, but I like to up the ante by serving these as a dessert with my sweet-and-spicy sorghum and cayenne drizzle. This is my coup de grâce when I'm looking to finish a great meal with a one-two punch! I like to prep this dough a day in advance, allowing me to slip off into the kitchen after dinner to quickly deep-fry these guys and return to plenty of oohs and ahhhs."

List of Ingredients

â—¦  1 (¼-ounce) envelope active dry yeast
â—¦  ¾ cup warm water (between 105° to 110° F)
â—¦  3 tablespoons granulated sugar
â—¦  ¼ teaspoon kosher salt
â—¦  2 large eggs, beaten
â—¦  ½ cup evaporated milk
â—¦  3 ½ cups all-purpose flour
â—¦  ¼ cup shortening, cut into pieces
â—¦  Shortening
â—¦  Peanut oil
â—¦  ½ cup sorghum syrup
â—¦  1 teaspoon ground cayenne pepper
â—¦  Powdered sugar


Recipe

Combine yeast, warm water, and granulated sugar in a 1-cup glass measuring cup; let stand 5 minutes. Combine yeast mixture, salt, and next two ingredients in bowl of a heavy-duty electric stand mixer or large bowl. Gradually add half of flour, beating at low speed or whisking just until blended after each addition. Add shortening, beating or whisking until blended. Gradually add remaining flour, a little at a time, beating at low speed or whisking just until blended after each addition.

Turn dough out onto a well-floured surface. Knead dough, using heel of your hand to push dough away from your body, turning counter-clockwise, and folding in half; knead about ten times or until smooth and elastic. Place dough in a large bowl well-greased with shortening, turning to grease top. Cover and chill four to 24 hours.

Turn dough out onto a well-floured surface. Lightly flour rolling pin, and roll dough into a 10 x 12-inch rectangle (about ½ inch thick). Cut into 2-inch squares. Transfer to a floured baking sheet.

Place a 12-inch cast iron skillet over medium-high heat. Add peanut oil to a depth of 1 ½ inches, and heat to 350° F. Fry four to six beignets at a time, 1 ½ minutes per side, or until golden. (Beignets should puff and begin to brown when they touch the hot oil.) Carefully transfer the cooked beignets to a paper towel-lined plate to drain. Keep warm.

Stir together the sorghum syrup and cayenne pepper; drizzle over beignets. Sprinkle with powdered sugar, and serve immediately.

Makes about 30 beignets