Beignets are light delicate pastry pleasures for the palate. The fried crispy golden brown exterior comes with joy in every bite yet it’s interior is the complete opposite. Beignet’s interior consist of a soft pillowy hollow shape I just had to fill with my sweet whipped cream cheese even though this dessert taste wonderful left alone. These little mouthfuls of joy are perfect with a hot cup of coffee served from our Disney Triple Stack Alice in Wonderland coffee cup mug.
Prep time: 30 minutes Cook time: 30 minutes Difficulty: easy
1 package of active dry yeast
1/4 cup of warm water ( 100-105° F )
1/2 cup of boiling water
1/2 teaspoon of salt
2 tablespoons of shortening
1/4 cup of sugar
4 cups of White Lilly Pastry flour
1/2 cup of heavy cream
1 beaten egg
Oil for deep frying
Cream Cheese Filling:
1 package of cream cheese
1/2 cup of butter softened to room temperature
3 cups of confectioner sugar
3 tablespoons of heavy cream
2 teaspoons of pure vanilla extract
Dissolve yeast in warm water and set aside. Add granulated sugar,shortening, salt and boiling water in mixer bowl. Once shortening has melted and sugar dissolved allow mixture to cool. Add yeast, cream, egg and 3 cups of flour using dough hook for mixing. Set mixer on speed 2 and allow to mix for 2 minutes, add remaining flour a 1/2 cup at a time and allow dough to cling to hook until sides of the bowl are clean. Prior to placing dough on a lightly floured board I kneaded it for an additional 2 minutes. Next I rolled my dough in a 10 X 24 inch rectangle and cut it into 2 inch squares.
Pour cooking oil in a heavy deep pan, I used a cast iron skillet and coconut oil. Once temperature was at 360° F I fried 3 to 4 Beignets at a time not crowding the skillet. Once pastries were golden brown on both sides I drained them on paper towels. In a medium size bowl I beat the cream cheese, butter, vanilla and heavy cream for the filling. Than slowly added confectioner sugar 1 cup at a time until all ingredients were combined and smooth. I use a plastic pastry bag with a round tip ( Wilton # 5) to comfortably fill each Beignet. Final touch was sprinkling lots of powder sugar over each Beignet.
Beverly & Denise
Recipe from: Oh My! Sugar High