Beignets with liquid filling

Votes: 1

Time: 2 hours 15 minutes plus fermentation time
Complexity: easily
Quantity: 18 fritters

Beignets are a popular delicacy in French and Creole cuisine. While the French fry beignets from choux pastry, in Creole cuisine they are yeast doughnuts, often square in shape. They are no less delicious than choux pastry, but a little easier to prepare. Make beignets with a chocolate ganache filling. Deep-fry them and dust with powdered sugar. Beignets are usually served hot for breakfast with a cup of coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Donuts

2/3 cup milk (40°C)
2 and 1/4 teaspoons instant dry yeast
1/3 cup sugar
3 eggs at room temperature
3.5 cups premium flour
1 teaspoon of salt
1/4 tsp ground nutmeg
0.5 cups of butter, room temperature
Vegetable oil for deep-frying
Powdered sugar for sprinkling

Ganache filling

0.5 cups heavy cream
120 g chopped dark chocolate
1 tbsp. vegetable oil
1 tbsp corn syrup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, premium flour, eggs, milk, cream, dark chocolate, corn syrup, powdered sugar, nutmeg

Cooking the dish according to the recipe:

In a bowl, combine the milk, yeast, sugar, and eggs. Add the flour, salt, and nutmeg and mix by hand or with a mixer fitted with a dough hook. Immediately begin adding the butter, a little at a time, and continue mixing until the dough comes together.

If you use a mixerContinue kneading the dough for about 5 minutes, until it becomes smooth and elastic. If working by hand, once the dough becomes difficult to stir, turn it out onto a lightly floured surface and knead it by hand until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise for at least 2 hours or refrigerate overnight.

Ganache filling.

Bring the cream to a boil and pour it over the chopped chocolate. Stir gently until the chocolate melts, then add the vegetable oil and corn syrup. Cool the ganache to room temperature and refrigerate for about 2 hours to set before using.
Beignets.

Roll the dough into a 0.5 cm thick rectangle, approximately 45 x 37 cm. Cut it in half lengthwise and spoon 18 full teaspoons of ganache onto one half of the dough, spacing them about 2.5 cm apart, 6 spoonfuls in 3 rows. Top with the second piece of dough, gently pressing into the spaces between the filling to push out any air around it.
Trim the edges and cut into 18 beignets, each about 2 cm square. Place the beignets on a baking sheet lined with parchment paper, cover with plastic wrap and let rise for another 30 minutes.
Pour oil into a deep fryer (according to the manufacturer's instructions) or a large, deep saucepan, filling it to a depth of 7 cm. Heat the oil to 175°C (350°F) (if frying in a saucepan, use a syrup thermometer). Prepare a baking sheet lined with paper towels and place a cooling rack on it.
Place the beignets on a slotted spoon and carefully lower them into the hot oil. Pack as many beignets as possible into the oil, leaving at least 2 cm between them. Fry the beignets for about 3 minutes, then flip and fry for another 3 minutes, until golden brown. Using a slotted spoon, transfer the beignets to a wire rack to drain off excess oil, and let cool for at least 5 minutes. Beignets are served warm or at room temperature on the same day they are fried, sprinkled with powdered sugar..

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