King Cake Beignets
Servings 30 servings
Ingredients
- Beignets:
- 1 (1/4 oz) packet of rapid rise yeast
- 1/2 cup lukewarm water (105°F)
- 1/2 cup granulated sugar, plus 1 tsp divided use
- 1 cup evaporated milk
- 2 Tbsp solid vegetable shortening melted
- 2 tsp vanilla extract
- 1 large egg room temperature
- 4 cups bread flour (or all purpose flour) plus additional for rolling
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- vegetable or canola oil for frying
- Frosting:
- 4 oz cream cheese softened
- 2 Tbsp salted or unsalted butter melted
- 1-2 cups powdered sugar (sift to remove lumps if needed) (begin with 1 cup add more to taste)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- heavy cream or milk to thin, if needed
- yellow, purple and green sanding sugars
Instructions
- Add water, 1 tsp from 1/2 cup sugar and yeast to the bowl of a stand mixer. Gently stir until yeast has dissolved. Allow to sit and bloom for 8-10 minutes. The top should look foamy and creamy.
- In a separate medium bowl whisk together remaining sugar, evaporated milk, shortening, vanilla and egg until fully combined.
- In a third bowl, use a whisk to sift together flour, baking powder, salt and cinnamon. Set aside.
- After the yeast has bloomed add the evaporated milk mixture to the stand mixer bowl. Mix with the paddle attachment just until combined.
- Switch to the dough hook. To the bowl gradually add dry ingredients with the mixer on low speed. Stop and scrape the sides of the bowl as needed.
- Once the dough begins to comes together, knead with the dough hook on medium high speed for about 5 minutes or until the dough isn't sticky. You can also do this by hand on a non-stick surface.
- Form dough into a round and place into a bowl oiled with a small amount of vegetable or canola oil. Turn dough to coat. Cover with plastic wrap and allow to rise in the fridge for at least 4 hours or overnight.
- To Fry: Heat 4 inches of oil in a large dutch oven or deep heavy bottomed pot to 350-360°F.
- Turn dough out onto a lightly floured surface. Roll the dough into a 1/4 inch thick rectangle. Use a pizza cutter or sharp knife to cut into thirty 2 inch squares.
- Cook in batches, carefully lowering each beignet into the hot oil. Cook until puffed and golden around 2 minutes on each side. Maintain temperature while cooking.
- Use a slotted spoon to remove to a large paper towel lined sheet pan. Keep warm. (When frying in batches, you can transfer to a sheet pan fitted with an oven safe rack and keep in a preheated 200°F oven until glazing and decorating.)
- Glaze: In a medium bowl use a hand mixer to whip together cream cheese, melted butter, vanilla and almond extract. Add 1 cup powdered sugar. Add additional milk or heavy cream one tablespoon at a time to thin to drizzle consistency. (Taste and adjust the sweetness to your taste.)
- Drizzle the glaze evenly over the warm beignets then decorate with purple, green and gold sanding sugars. Serve immediately.
Notes
You can allow the dough to rise at room temperature covered with a damp cloth for 2 hours, if you want to fry them immediately.