Sweet Corn Beignets with Bacon-Sugar Dust |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 48 |
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Opposites attract deliciously in these irresistible beignetsâcrispy outside and soft and fluffy inside. Salty bacon sugar contrasts nicely with the sweet corn in the pastries.Cheryl Perry, Hertford, North Carolina Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm 2% milk (110° to 115°) |
1-1/4 cups fresh or frozen corn, thawed |
1/4 cup sugar |
2 eggs |
1/4 cup butter, melted |
1 teaspoon salt |
1 teaspoon vanilla extract |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
2 cups confectioners' sugar |
6 cooked bacon strips |
oil for deep-fat frying |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the corn, sugar, eggs, butter, salt, vanilla and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a food processor, combine confectioners' sugar and bacon. Process until combined; set aside.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares.
5. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm. Yield: 4 dozen.
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