Two iconic New Orleanian breads come together in these tasty King Cake Beignets, perfect for celebrating carnival season.
King Cake Beignets
Makes 24 beignets
Ingredients
- ½ cup warm water (105° to 110°)
- 1 (0.25 ounce) packet active dry yeast
- ¼ cup plus 1 teaspoon granulated sugar, divided
- ½ cup boiling water
- ½ cup sour cream
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 1½ teaspoons vanilla extract, divided
- 1 large egg
- 4½ cups all-purpose flour
- Vegetable oil, for frying
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3 cups confectioners’ sugar
- 3 to 4 tablespoons water
- Yellow, green, and purple sanding sugar, for sprinkling
Instructions
- In a small bowl, stir together ½ cup warm water, yeast, and 1 teaspoon granulated sugar; let stand until mixture is foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together ½ cup boiling water, sour cream, butter, salt, cinnamon, 1 teaspoon vanilla, and remaining ¼ cup granulated sugar until butter is melted. Whisk in egg and yeast mixture until combined. Add flour.
- Beat mixture on low speed until dough comes together, is smooth and soft, and forms a ball at base of dough hook, 6 to 7 minutes, stopping to scrape sides of bowl. (Dough should stick to your fingers when you touch it but release after you pull away.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate for at least 2 hours or up to overnight.
- In a large cast-iron Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 375°. Line a large rimmed baking sheet with paper towels.
- Turn out dough onto a heavily floured surface, and divide dough in half. Roll half of dough into a 13×10-inch rectangle, about ¼ inch thick. (Cover and refrigerate remaining dough.) Trim ½ inch off each side of rectangle. Cut into 3-inch squares, gently separating pieces of dough.
- Working in batches of 2 to 3 pieces, add dough to hot oil; when dough rises to top of oil, immediately turn. Fry until golden brown, about 1 minute per side. Remove with a slotted spoon, and let drain on paper towels. Repeat procedure with remaining dough.
- In a medium bowl, beat cream cheese and softened butter with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, 3 tablespoons water, and remaining ½ teaspoon vanilla, beating until thick and smooth, stopping to scrape sides of bowl. Beat in remaining 1 tablespoon water if glaze is too thick. Spread onto beignets; sprinkle with yellow, green, and purple sanding sugar. Let stand until glaze is set, about 20 minutes. Store in an airtight container for 2 days.
Notes
KITCHEN TIP[br]The refrigerated dough does not need to come to room temperature before rolling, cutting, and frying.
