Beignets with Blackberry-Ginger Balsamic Reduction
1/2 cup boiling water
2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3 3/4 cups sifted flour
Powdered sugar, for dusting
Pour boiling water over butter, sugar and salt. Add milk. Let stand
until warm. Dissolve yeast in warm water. Add to milk mixture with the
beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft
dough. Cover with waxed paper and a cloth; chill until ready to use.
Roll dough to 1/4 inch thickness. Do not let dough rise before frying.
Cut into squares and fry a few at a time in deep hot fat at 360 degrees.
Brown; turn and brown on other side. Drain; sprinkle with powdered
Makes around two dozen.
For the reduction:
1 cup of our Blackberry-Ginger Dark Balsamic
In a medium saucepan over low heat, slowly reduce the balsamic vinegar
by 50%. You should have 1/2 cup. Allow to cool to room temperature
which will thicken it further. Serve with warm beignet.