Harness the celebration and revelry of Mardi Gras by making these jam and ham beignets from Beggars Banquet in New Orleans.
recipe
yields
Serves 6-8
1½ cups warm water
⅔ cup sugar
2¼ teaspoons yeast
2½ teaspoons vanilla
2 large eggs, room temperature
1 cup evaporated milk
7 cups bread flour
1½ teaspoons salt
5 tablespoons butter, room temperature
Canola oil, for frying
4 cups raspberry preserves
1 pound black forest ham, thinly sliced
2 cups powdered sugar
8 eggs
Ingredients
steps
- Combine warm water, yeast, and sugar in a small bowl. Whisk and set aside for 10 minutes, until frothy.
- In a stand mixer, with the paddle attachment on low speed, beat 2 eggs until smooth. Beat in vanilla and milk until fully incorporated. Beat in half of the flour (3½ cups) until smooth. Add yeast mixture, butter, remaining flour, and salt, and continue mixing until the dough is smooth and a little sticky.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours. Can be refrigerated up to 24 hours before use.
- When ready to cut and fry, fill a heavy bottom pot with about 6-8 inches of canola oil, and heat to 350.
- On a lightly floured surface, roll out the dough until ¼ inch thick. Cut into 4-inch by 4-inch squares. Prepare a sheet tray with a rack, or a large plate with a paper towel to drain oil from the beignets. Without overcrowding the pot, gently place beignets into the pot and fry for about 1½ minutes on each side. The way you will be able to tell when they are ready to be flipped is when the dough puffs up and almost begins to look dry. This is due to the steam continuing to cook the inside of the beignets.
- When the beignet is ready, place it on the tray or plate to drain. Once drained, cut in half. Spread both sides of the beignet with preserves and layers of ham. Close the beignets to create a sandwich and generously dust them with powdered sugar.
- Fry one egg per beignet and place on top.
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Recipe By
Beggars Banquet in New Orleans -
Contributing City
New Orleans