Prep Time: 20 minutes
Rest Time: 1 hour
Cook Time: 15 minutes
Yield: 24 (2-inch square) Beignets
Ingredients for Beignets:
- 1 (7 gram) envelope or 2 ¼ teaspoons rapid rise yeast
- ¼ cup white granulated sugar
- 4 cups bread flour + extra for working the dough
- ½ teaspoon baking soda
- ¾ cup 3 Daughter’s Brewing St. Pete Beach Blonde Ale
- 1 ½ cups buttermilk, shaken
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Soybean oil, for frying
- 2 cups confectioners sugar, for dusting
- Oatmeal Stout Cream, see recipe below
- Beach Blonde Crafted Caram-Ale, see recipe below
- In the bowl of a standing mixer fitted with the paddle attachment slowly stir together the yeast, sugar, bread flour, and baking soda.
- In a medium sized microwave safe bowl combine the beer and butter. Heat on until the mixture reaches between 120-130°F on a candy thermometer (mixture may look curdled, this is normal), about 2 minutes.
- Add the liquid to the dry ingredients, mix on medium speed until all the flour has been incorporated.
- Add the nutmeg and salt, turn the mixer on high and beat until the dough forms a soft sticky ball that gathers around the paddle, about 8 minutes.
- The dough will be very soft and loose and will hold together when pinched. If the dough is too loose to hold together add a few pinches of flour.
- Transfer to a large, lightly oiled bowl. Loosely cover with a towel or plastic wrap. Allow to rise at room temperature until doubled in size, about 1 hour.
- Turn dough out on your work surface that has been dusted with flour. Press dough into a large rectangle about ½-inch thick. Avoid using a rolling pin in order to preserve the air bubbles in the dough.
- Add 3-4 inches of oil to a 4-quart stockpot over medium-high heat. Heat oil to at least 350°, but no hotter than 375°F, adjust heat to stay in that temperate range.
- Using a pizza cutter, cut the dough into 2-inch squares. Working in batches, add a few beignets at a time to the oil. Fry in small batches so that they do not over-crowd each other until they are puffy and golden brown on both sides. Flip them once or twice while frying to make sure they are evenly golden, about 2 minutes.
- Remove and drain on a stainless steel cookie sheet with 4 layers of paper towels. Dust with confectioner’s sugar just before serving and serve with a ramekin of Stern Line Oatmeal Stout Cream and Beach Blonde Crafted Caram-Ale.
- Enjoy this delicious start to your day.
Beach Blonde Crafted Caram-Ale
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: Approximately 3; 8 ounce jars
- 1 (12-ounces) 3 Daughter’s Brewing St. Pete Beach Blonde Ale
- Zest of 1/2 orange, in large strips
- ½ teaspoon ground cardamom
- 2 tablespoons unsalted butter
- 1 ½ cups brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- Bring the ale, orange zest, and ground cardamom to a gentle boil in a 2 quart Saucier Pan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, about 10 minutes.
- Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat, remove zest with tongs, and stir in the vanilla and salt.
- Let the caramel cool slightly, top beignets with or transfer to ramekins and serve alongside beignets as a delicious dip.
- Extra sauce will keep refrigerated for up to 2 weeks.
Recipe by Chef Emily Ellyn, more at EmilyEllyn.com