Red Velvet Beignets

Instructions

Red Velvet Beignets      

Recipe Provided by Exec. Pastry Chef Erin Swanson, Restaurant R’evolution

*Yields: 40-42 beignets

Method

-      In a mixing bowl add the yeast, 1 tsp of the sugar, and the warm water. Whisk and let sit for 10 minutes or until the yeast is bubbly.  In a separate bowl, mix the flour, cocoa, and shortening. To the yeast, add the rest of the sugar, salt, egg, evaporated milk, and red food coloring. Using the dough hook on the mixer, mix the ingredients until combined. Add ½ cup of the flour and mix the dough.  Slowly add the rest of the flour, cocoa and shortening mixture, scraping the sides down to incorporate. Once all of the flour is added, take the dough out of the bowl and using flour, roll into a large ball. Place the dough in a floured bowl, wrap with plastic and chill in the refrigerator overnight. 

-      The next day remove the dough from the refrigerator and roll out using flour to a ¼ inch thickness. Using a pizza cutter cut the dough into 2 inch by 2 ½ inch rectangles. 

-      Mix the powdered sugar and citric acid together in a large bowl, set aside.

-      In a large pot, heat vegetable oil to 350F and fry the beignets about 6 at a time for 3 to 4 minutes moving them around somewhat frequently.  Remove the beignets from oil and rest on a paper towel then immediately add to the powdered sugar and citric acid mixture. Serve immediately.

Ingredients
  • 1 teaspoon dry active yeast
  • 5 7/8 ounces warm water
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 egg
  • 4 ounces evaporated milk
  • 3 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 tablespoon vegetable shortening
  • 2 teaspoon red food coloring
  • 2 cups powdered sugar
  • 1 teaspoon citric acid or ascorbic acid
  • Vegetable oil for frying

Comments

These look so good and want to try this at home. Is the powdered sugar and citric acid used to dip them in?

Why is citric acid added to powdered sugar in the beignet recipe and can I make a substitution other then ascorbic acid? Can beet juice or another natural coloring agent be used and if so with what ratio? I would like to know what is in the sauce used to dip these in and where can I purchase the wheeled dough dividers? Thanks for sharing

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