Best Sweet Cornmeal Beignets With Spicy Honey Butter Recipes

SWEET CORNMEAL BEIGNETS WITH SPICY HONEY BUTTER

Steps:

• Combine the yeast, water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this the old fashioned way, by hand). Allow mixture to sit until frothy, about 5 minutes; add the salt, egg, and evaporated milk. Mix on low speed, then add the cornbread mix and half of the flour until it starts to come together; add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
• Sprinkle remaining flour onto a surface and turn the dough out, kneading until the dough is no longer sticky. Place the dough into a large oiled bowl, loosely cover and allow to rise in a warm place until doubled in bulk or about one hour.
• While the dough rises, make the honey butter by whipping together the softened butter, honey, cinnamon and cayenne pepper until blended. Set aside until ready to serve.
• After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife cut or pizza cutter, cut dough into 2" diamonds shapes. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.
• Meanwhile, heat 2-3 inches of vegetable oil in a large heavy bottomed saucepan or Dutch Oven (can use a deep fryer) to 350-360 degrees. Place 4-5 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over and cook second side. Remove to paper towel lined plates to drain. Serve hot topped with powdered sugar. Makes about 2 dozen.

BEIGNETS WITH ROSEMARY CARAMEL AND LOCAL HONEY

Steps:

• Beignets: In a medium pot, add the first 5 ingredients and bring to a boil over medium heat. At this point, add in the flour and stir vigorously with a spoon. Continue to cook until the dough becomes a solid mass and begins to pull away from the sides of the pot, about 3 to 5 minutes. Switch off the heat, mix in the vanilla extract and add in the eggs, 1 at a time, incorporating each egg before adding in the next.*
• The resulting pastry should be flexible and soft, but firm enough to hold its shape. Set it aside covered with plastic for 5 minutes. When ready to make the pastries, fill a deep skillet or deep-fryer 2/3 full of oil and heat it to 300 to 325 degrees F. Form the dough into doughnut hole shapes. Fry the beignets, in batches, until golden brown, about 3 to 6 minutes being sure not crowd them. Remove them from the oil to a cooling rack.
• Caramel: Put the rosemary and water into a small pot and simmer over medium heat until the rosemary is limp, about 3 to 6 minutes. Strain the liquid, discarding the rosemary, and pour it back into the pot. (Chef's Note: If this liquid is not 1/4 cup exactly, add water.) Add in the sugar and corn syrup. Bring the ingredients to a boil over high heat, then reduce the heat to medium and simmer until the syrup thickens. Stir in the heavy cream and butter and switch off the heat. Pour into a serving bowl and reserve for the beignets.
• Arrange the beignets on a serving platter and dust with powdered sugar. Serve with the honey and Rosemary Caramel in small bowls.

CORNMEAL BEIGNETS WITH ROASTED APPLES

Steps:

• Preheat oven to 350 degrees. Knead the cinnamon into the butter and rub the mixture all over the apples. In a cake pan, bake the apples 45 minutes and remove. When cool enough to handle, chop enough of them to make 1 cup.
• Meanwhile, make the batter. Combine 1/2 cup water with the milk, butter, syrup and salt in a saucepan. Bring to a boil and cook over medium heat until the butter melts. Stir in the corn flour and continue to stir until the dough forms a ball, 1 to 2 minutes.
• Remove the dough to a mixing bowl and mix in the eggs, one at a time. Beat until the dough is shiny, about 10 minutes.
• Heat the oil in a skillet or fryer to 375 degrees. Drop the beignets in, 1 heaping tablespoon at a time, and fry until golden, turning once, 2 to 3 minutes. Top with maple sugar or drizzle with additional syrup.