Mocha Salted Caramel Beignets Recipe By Tasty

APPLE CIDER BEIGNET RECIPE BY TASTY

Steps:

• Make the beignets: In a large skillet over medium-high heat, bring the apple cider to a boil, then cook until reduced by half, about 10 minutes. Remove the pan from heat and let cool.
• In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. 3. Let sit for 10 minutes, until foamy.
• In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
• Add the yeast mixture to the egg mixture and stir to combine.
• Add half of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
• Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
• In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
• Make the caramel: In a large skillet over medium-high heat, bring the apple cider to a boil and cook until reduced by half, about 10 minutes.
• Add the brown sugar to the reduced cider and continue cooking until the sugar dissolves completely and the mixture turns a deep amber color, about 5 minutes.
• Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
• In a large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
• Turn the dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square. Cut the dough into 36 2-inch (5 cm) squares.
• Working in batches, fry the dough squares in the hot oil until light golden brown, about 1 minute per side. Transfer to the wire rack and immediately dust with the apple pie spice sugar.
• Serve the beignets warm with the cider caramel alongside for dipping.
• Enjoy!

MOCHA SALTED CARAMEL BEIGNETS RECIPE BY TASTY

Steps:

• Make the beignet dough: In a 4-cup measuring cup, whisk together 1½ cups of milk, the sugar, and yeast. Set in a warm place for 10 minutes, until the yeast blooms and the mixture is foamy.
• In a large bowl, whisk together the flour, kosher salt, cinnamon, and 6 tablespoons cocoa powder.
• In a liquid measuring cup or small bowl, whisk together the remaining 1 cup of milk and the instant espresso powder until the espresso is dissolved.
• In a medium bowl, whisk together the eggs, melted butter, and vanilla until smooth.
• Add the egg mixture and the espresso-milk mixture to the yeast mixture and whisk until combined.
• Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead until it comes together and is no longer sticky, about 10 minutes. Transfer the dough to a clean large bowl, cover with plastic wrap, and let proof in a warm place until doubled in size, about 2 hours. Alternatively, transfer the dough to the refrigerator and let proof slowly overnight, or for up to 24 hours.
• While the dough proofs, make the salted caramel: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 4-5 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove the pot from the heat. Whisk in the vanilla and flaky salt. Transfer to an airtight container, straining through a fine-mesh sieve to remove any lumps, if needed, then refrigerate to thicken and cool completely before using, about 1 hour.
• Fry the beignets: Heat the peanut oil in a 6-quart pot over medium-high heat to 360°F (182°C). Line a baking sheet with paper towels and set a wire rack on top.
• In a small bowl, sift together the powdered sugar and remaining 2 tablespoons cocoa powder.
• Turn the beignet dough onto a lightly floured surface and roll out to a 12-inch square, about ¼-inch-thick. Trim the edges, then cut into 16 3-inch squares, discarding any scraps.
• Working 3-4 at a time, fry the beignets in the hot oil for 2-3 minutes on each side, until slightly darker in color around the edges. Remove from the oil using a slotted spoon or spider and transfer to the prepared baking sheet. Immediately dust with the powdered sugar mixture, then repeat with the remaining beignets.
• Transfer the salted caramel into a piping bag fitted with a small round tip.
• Using the tip of a small knife, poke a hole in the side of each beignet and slowly fill with the caramel.
• Arrange the beignets on a platter and serve immediately.
• Enjoy!
• RECIPE BY: Breana Jackson