Recipe Peanut Butter Beignets

[The Late Night Gourmet]

Beignets are an essential thing to try when you visit New Orleans. It’s been several years, but it’s great to be able to recreate that magic. You can absolutely make the beignets with water instead of buttermilk, but this adds an extra bit of awesome.

By the way, I used white chocolate chips because that’s all I had on hand.

Ingredients

3/4 cup whole milk
1 1/2 cups buttermilk
4 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 1/2 cups bread flour plus extra for work surface
1 teaspoon baking powder
Peanut butter
White chocolate chips
Canola oil
Powdered sugar

Directions

1. Microwave milk and buttermilk for 30 seconds. Pour into mixing bowl. Stir in yeast and sugar. Allow to rest for 5 minutes to allow the yeast to bloom.

2. Stir baking powder into the bowl. Stir in flour until fully combined. Turn dough out onto a heavily floured surface. The dough will be sticky, so add flour as needed. Cut into 2” (50mm) pieces. Press peanut butter and chocolate chips into the middle of each piece. Fold the dough so that it surrounds the filling, and pinch the seams together. Roll into a ball.

3. Heat 2” (50mm) of oil in a pan to 350°F (176°C). Fry the beignets in batches, avoiding crowding, until golden brown on all surfaces.

4. Scoop beignets out with a skimmer and place on paper towel. While still hot, sprinkle liberally with powdered sugar. Enjoy while hot.

 

[ElizabethB]

I love Beignets. This twist speaks to me. BTW you are the man. I use French Market Beignet Mix.