E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Buttermilk Beignets With Chocolate Ganache Lodge Cast Iron | January 17, 2020 Do you ever fantasize about an early morning stroll down the Big Easy, followed by a necessary stop for a beloved beignet? We do too. That’s why we created this Buttermilk Beignet recipe, so you can satisfy that craving without having to leave your house. For a bit of extra flair, top with chocolate ganache. Level Intermediate Prep Time 2 hours 15 minutes Cook Time 10 minutes Serves 40 Cook it With Our Blacklock Deep Skillet With Lid Ingredients Beignets ½ cup buttermilk ¾ cup water ⅓ cup sugar 2 tablespoons active dry yeast 1 egg 2 tablespoons butter, softened 3 ½ cups bread flour, plus 1/4 cup 1 ¼ teaspoons salt 1.5 quarts vegetable oil 1 ½ cups powdered sugar Chocolate Ganache 6 cups milk chocolate chips ½ cup heavy cream Directions Beignets Combine milk and water and warm to 105 degrees F. In a mixing bowl, whisk in the sugar and mix in the yeast, set aside 15 minutes. Beat together the egg, salt, butter, and 1 cup of flour. Gradually add the remaining 2 ½ cups and beat until dough pulls cleanly from the sides of the stand mixer. Turn dough out onto a floured work surface. Shape into a ball and place in a well-oiled bowl. Cover with a damp dish towel and set in a warm place for 2 hours. Gradually heat 1.5 quarts of vegetable oil in a dutch oven or deep skillet over medium-high heat until it reaches 375 degrees F. Roll the dough into a rectangle on the floured work surface about ¼-inch thick. Cut the dough into 2 inch squares using a pizza cutter. In batches, fry beignets for 1-2 minutes per side until golden brown. Drain beignets on a paper-towel lined plate. Working in batches, shake powdered sugar and beignets in a paper bag to coat. Sprinkle with more powdered sugar. Serve warm. Chocolate Ganache Heat heavy cream until almost boiling. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the mixture is uniform. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Buttermilk Beignets With Chocolate Ganache Lodge Cast Iron | January 17, 2020 Do you ever fantasize about an early morning stroll down the Big Easy, followed by a necessary stop for a beloved beignet? We do too. That’s why we created this Buttermilk Beignet recipe, so you can satisfy that craving without having to leave your house. For a bit of extra flair, top with chocolate ganache. Level Intermediate Prep Time 2 hours 15 minutes Cook Time 10 minutes Serves 40 Cook it With Our Blacklock Deep Skillet With Lid Ingredients Beignets ½ cup buttermilk ¾ cup water ⅓ cup sugar 2 tablespoons active dry yeast 1 egg 2 tablespoons butter, softened 3 ½ cups bread flour, plus 1/4 cup 1 ¼ teaspoons salt 1.5 quarts vegetable oil 1 ½ cups powdered sugar Chocolate Ganache 6 cups milk chocolate chips ½ cup heavy cream Directions Beignets Combine milk and water and warm to 105 degrees F. In a mixing bowl, whisk in the sugar and mix in the yeast, set aside 15 minutes. Beat together the egg, salt, butter, and 1 cup of flour. Gradually add the remaining 2 ½ cups and beat until dough pulls cleanly from the sides of the stand mixer. Turn dough out onto a floured work surface. Shape into a ball and place in a well-oiled bowl. Cover with a damp dish towel and set in a warm place for 2 hours. Gradually heat 1.5 quarts of vegetable oil in a dutch oven or deep skillet over medium-high heat until it reaches 375 degrees F. Roll the dough into a rectangle on the floured work surface about ¼-inch thick. Cut the dough into 2 inch squares using a pizza cutter. In batches, fry beignets for 1-2 minutes per side until golden brown. Drain beignets on a paper-towel lined plate. Working in batches, shake powdered sugar and beignets in a paper bag to coat. Sprinkle with more powdered sugar. Serve warm. Chocolate Ganache Heat heavy cream until almost boiling. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the mixture is uniform. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
