|2/3 cup||(150 mL) Milk|
|1/4 cup||(60 mL) Cold butter, cut into small cubes|
|1||(7 g) Package fast acting yeast|
|1/4 cup||(60 mL) Sugar|
|1/2 tsp||(2 mL) Cinnamon|
|1/2 tsp||(2 mL) Salt|
|1||Large egg, beaten|
|1||Apple, peeled, cored and grated|
|3/4 cup||(175 mL) Caramel sauce|
|5||Slices Schneiders® Country Maple Bacon, cooked crisp|
|1/2 cup||(125 mL) Pecan halves|
HEAT milk in a large saucepan over medium. Add butter and continue to heat until the butter is completely melted. Remove from heat and let cool.
MIX together flour, yeast, sugar, cinnamon and salt in a large mixing bowl. Make a well in the center of the mixture and slowly add the cooled milk and butter along with egg and apple. Mix until the dough comes together, and then turn onto a lightly floured work surface. Knead for about 5 minutes. Place in a lightly oiled bowl. Cover for plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
PUNCH dough down and form into 30 equal sized balls. Place on a parchment paper lined baking tray. Cover with plastic wrap and let rest for 30 minutes.
HEAT 1 ½ “ (4 cm) of vegetable oil in a large saucepan to 350°F (180°C). Working in batches, deep-fry the balls for 3-5 minutes or until golden brown and puffed up. Remove from oil using a slotted spoon and place on a paper towel lined plate to drain. While the beignets are still warm, make a small hole - ¾ of the way through using the back of a spoon.
MEANWHILE place the filling ingredients into the bowl of a food processor. Pulse until smooth.
ASSEMBLE by piping the filling into the prepared beignets. Dust with powdered sugar.
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