King Cake Beignets
King Cake Beignets
Active Time: 50 mins
Chill Time: 4 hrs
Total Time: 4 hrs 50 mins
Yield: 3 dozen
Ingredients
1 teaspoon active dry yeast (from 1 [¼-oz.] envelope)
¾ cup warm water (105°F to 115°F), divided
4 tablespoons granulated sugar, divided
1 large egg, lightly beaten
½ cup evaporated milk
¾ teaspoon kosher salt, divided
2 tablespoons vegetable shortening
¾ teaspoon ground cinnamon
3 ½ cups bread flour, divided, plus more for work surface
1 ½ ounces cream cheese (about 3 Tbsp.), at room temperature
½ tablespoon unsalted butter, melted
½ tablespoon whole milk
½ teaspoon vanilla extract
¼ cup plus 2 Tbsp. powdered sugar, sifted
Vegetable oil, for frying
Green, purple, and yellow sanding sugars
Directions
Stir together yeast, ¼ cup of the warm water, and ½ teaspoon of the granulated sugar in bowl of a stand mixer fitted with a dough hook attachment. Let stand until foamy, about 5 minutes. Stir in egg, evaporated milk, ½ teaspoon of the salt, and remaining 3 tablespoons plus 2½ teaspoons granulated sugar.
Stir together shortening and remaining ½ cup warm water in a bowl until melted. Add this to yeast mixture. Beat on low speed until just combined, 30 seconds.
Stir together cinnamon and 2 cups of the flour in a medium bowl. Gradually add to yeast mixture; beat on low speed until combined, about 1 minute. Gradually add remaining 1½ cups flour, beating on low speed until a sticky dough forms, 1 minute. Transfer to a large bowl lightly greased with cooking spray; turn dough to grease top. Cover bowl; refrigerate until dough is thoroughly chilled and firm, at least 4 hours or up to 24 hours.
Place cream cheese, butter, whole milk, vanilla, and remaining ¼ teaspoon salt in a medium bowl. Beat with an electric mixer fitted with a paddle attachment on medium speed until smooth, 1 minute. Gradually add powdered sugar, beating until smooth, 1 minute. Spoon glaze into a piping bag or a Ziplock plastic bag. Set aside.
Turn dough out onto a lightly floured work surface, and roll into a 12-inch square (about ¼ inch thick). Using a knife or a pizza cutter, cut dough into 2-inch squares (you should have about 36 pieces).
Pour oil to a depth of 2 inches in a 5- to 6-quart Dutch oven; heat over medium-high to 360°F, adjusting heat as needed to maintain temperature. Working in about 6 batches, carefully add dough pieces to hot oil. Fry until puffy and golden, about 1 ½ minutes per side. Remove beignets from oil using a slotted spoon; transfer to a wire rack set over a baking sheet. Let stand until just cool enough to handle, 1 to 2 minutes.
Snip a 1/16- to 1/8-inch tip off 1 corner of the filled piping bag. Drizzle glaze over slightly cooled beignets; sprinkle with sanding sugars. Serve immediately.