Kerri Spady of Twin River Casino Banquets joined us in the Rhode Show kitchen to show us how to make Coffee Toffee Maple Glazed Beignets.Ingredients:Beignet Dough
- 3/4 Cups Warm Water
- 1/2 Tablespoon Active Dry Yeast
- 3/4 Tablespoons Kosher Salt
- 4 Eggs, Beaten and Room Temperature
- 1/4 Cup Honey
- 3/4 Cups Butter, Melted
- 3 3/4 Cups All-Purpose Flour
- Oil For Frying
- 3 Cups Confectionary Sugar
- 2 Table Spoons Maple Syrup
- 1/2 Cups Milk
- Coffee Buttercream
- 1 pound Butter, unsalted
- 1 cup shortening
- 12 Cups (3 pounds) Confectioners’ Sugar
- 1 tsp salt
- 1 TBS vanilla
- 1 1/4 Cup Pasteurized Egg Whites
- 1/4 Cup Coffee Syrup
- 7 Ounces Dark Chocolate
- 1 Cup Heavy Cream
- 2 Crushed Heath Bars
- Combine warm water, yeast, salt, eggs, honey, and melted butter in the Bowl of a mixer with a paddle attachment.
- Add flour to the mixing bowl. Continue to mix on slow speed until the flour is absorbed.
- Cover the bowl with plastic wrap. Rest at room temperature for 2 hours
- Place dough in the refrigerator for 3 hours or overnightFrying:
1. Preheat fryer oil to 360F
2. On a well-floured surface roll out chilled dough
3. Cut beignets into desired shape
4. Drop beignets into the oil. Fry until they are a deep golden brown, about 1to2 minutes per side
5. Place beignets onto a paper towel to absorb the excess oil
6. Dip the beignets in the glaze. Be sure to glaze both the top and bottom. Place on a sheet pan with a glazing rack until cooled
- Combine confectioner sugar, milk, and maple syrup in a bowl. With a wire whisk combine until there are no longer any lumps.
- In the bowl of an electric mixer with a paddle attachment beat the butter until soft.
- Add shortening. Continue beating. Turn off mixer. Scrape the sides of the bowl with a rubber spatula.
- Add confectioners’ sugar and salt to the butter mixture. Continue beating until airy.
- Switch to a whip attachment. On low speed, add pasteurized egg whites, vanilla and coffee syrup. Turn off the mixer. Scrape the bowl. Continue beating on high speed until fluffy
- Place in a piping bag with a large round tip
- In a pot heat cream until almost boiling.
- Pour hot cream over chocolate pieces
- Cover with plastic for approximately 1 minute
- With a rubber spatula, mix cream and chocolate together until there are no lumps
- Place in a squeeze bottle
- Pipe buttercream around the top of the beignet
- Sprinkle crushed heath bar on top of the buttercream
- Drizzle with chocolate ganache