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Beignets with Fruit Dipping Sauce
Beignets with Fruit Dipping Sauce
Submitted by Heather Shaw, Traverse City, MI
Desserts
Ingredients
- 1 1/2 cup of milk
- 1 tablespoon Fustini's balsamic (to match fruit in Dipping sauce)
- 3 cups flour, plus more for rolling out the dough
- 3 tablespoons plus one teaspoon baking powder
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- high-temperature oil, such as canola
- powdered sugar, for dusting
- 10 ounces of the fruit of your choice
- 1/2 cup powdered sugar
- 2 teaspoons Fustini's infused balsamic to match your fruit choice
Directions
- Pour milk into a measuring cup and add Fustini's balsamic, set aside 5 minutes. In a large bowl, combine all dry ingredients (flour through baking soda) and mix thoroughly. Add milk mixture, being careful not to overmix. Allow to rest 15 minutes.
- Pour oil into a large, heavy-bottomed pan to a depth of 1/4". Heat on medium until temperature reaches 375 degrees. Meanwhile, transfer dough to a lightly floured board. Roll out to 1/8" thickness and cut into 2" squares. When the oil is hot, add beignets to the pan a few at a time, leaving plenty of room around each one. Cook about 1 minute per side until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining beignets. Dust with powdered sugar and serve with dipping sauce.
- Combine all ingredients in a blender. Push mixture through a sieve to remove solids. Pour into a serving dish and serve at room temperature.
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