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 13x10-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
The refrigerated dough does not need to come to room temperature before rolling, cutting, and frying.
The refrigerated dough does not need to come to room temperature before rolling, cutting, and frying.
