VANILLA BEIGNET BITES: • I /4 cup warm water • 3 teaspoons active dry yeast • I teaspoon sugar • 2 tablespoons butter, melted and cooled • I cup half-and-half • 2 teaspoons vanilla extract • 2 eggs • 3 cups all-purpose flour • 1/3 cup sugar • I /2 teaspoon salt • I /2 teaspoon ground cardamom • canola oil, for frying VANILLA POWDERED SUGAR: • 1/2 cup powdered sugar • 1/2 teaspoon vanilla powder NUTELLA DIP: • Nutella pack - I • Warm Milk - V i cup • vanilla - I teaspoon DIRECTIONS: In a small bowl, combine warm water, yeast and I teaspoon of sugar; set aside to activate yeast. In a medium bowl, add butter, half-and-half and vanilla extract; stir and set aside. In a small bowl whisk eggs; set aside. In a bowl of a free standing electric mixer, add flour, sugar, salt and cardamom. Place bowl on mixer stand which has been fitted with a dough hook Turn mixer on low speed and combine dry ingredients. Turn mixer to medium speed then add activated yeast mixture. Add half-and-half mixture, then add the whisked eggs. Mix until well combined, scraping the sides of the bowl when necessary. Dough will be slightly sticky (if it’s not, add more flour, 1/4 cup at a time). Place dough on a lightly floured surface and knead, about 2-3 minutes; adding additional flour only when needed. Lightly coat a large bowl with cooking spray and place dough into the bowl. Cover with plastic wrap and keep warm until dough has doubled in size, about 2 hours. After dough has risen, place on a lightly floured surface and gently knead. Roll dough into a rectangle, about /-inch thick. With a pizza cutter, cut dough into small rectangles, about I x /2-inch pieces. Heat oil to 375°F; carefully place dough in hot oil and fry until golden brown, about 45-60 seconds. Turn Beignets so both sides are golden brown. Remove from oil and drain on paper towels; dust with vanilla powdered sugar while bites are still warm. Scoop the Nutella from the pack add warm Milk, vanilla flavor into it mix it together well with whisk.
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