Sunday, May 5, 2013

Bake Beignet Bites with Blueberry Dipping Sauce

Oh Saturdays, how I love thee. I could count the ways, but let's be honest - you all get why I love Saturdays. Mellow mornings, sleeping in, happy dog runs, a reason to make stellar breakfasts for the family. We have a theme around here for Saturday mornings; it involves me and some sort of tasty breakfast of the kids' choosing. Previous weekends have led to pancakes, waffles with homemade whipped cream, crepes, sourdough french toast. This week's breakfast project: baked beignet bites.
My first introduction to beignets started in New Orleans, as it should. Sitting at Cafe du Monde across from Jackson Square, people watching while I managed to cover myself in powdered sugar goodness and eat delicious deep fried pillows of dough. So good!
With someone in the family having to monitor his cholesterol these days, I opted to skip the deep frying portion of the traditional recipe and go with baking the beignets instead. Yes, I know it isn't the traditional method of making these and therefore maybe not as good. I will be the first to admit that. However, they still turned out to be very yummy and a favorite of the household. The blueberry dipping sauce was a late addition and well worth it (lots of room to make any sort of fruit flavored dipping sauce). So until I make my way back to NOLA, these little babies will be keeping me company and covered in powdered sugar. Enjoy!

Baked Beignet Bites with Blueberry Dipping Sauce
Borrowed from: Pick Fresh Foods
  • 1 (1/4-ounce) envelope active dry yeast
  • 3 tablespoons warm water (100° to 110°)
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3 cups all-purpose flour
  • Powdered sugar
In a large bowl combine yeast and 3 tablespoons warm water; let mixture stand 5 minutes.

Heat milk in a small saucepan over medium heat (do not boil). Once small bubbles begin to form on sides of pan, stir in sugar, butter, and salt. Stir until butter is melted. Remove from heat and cool.

To yeast add milk, egg and 2 cups of flour. Stir with wooden spoon. Dough will be very sticky. Gradually stir in enough remaining flour to form a soft dough.

Turn dough out onto a floured surface; knead 8 to 10 minutes or until dough is smooth.

Place in a greased bowl, turning to dough to coat. Cover and let rise in a warm place 1 hour or until doubled in size. 

Punch dough down and turn it out onto a floured surface. Roll dough into a large rectangle about 1/4 in thickness; cut strips to form 2-inch squares. Place on a floured surface; cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.

Preheat oven to 400 F. Coat baking tray with cooking spray. Place dough 2 inches apart on to tray. Bake 7-10 minutes. Sprinkle with powdered sugar while still warm.

Blueberry Dipping Sauce
  • 1/2 cup Fresh Blueberries
  • 3-4 tbsp Blueberry Preserves/Jam
  • 1/4 cup White Sugar
  • 1-2 tbsp Cornstarch 
  • 2 tbsp Lemon Juice
In a saucepan, mix together all of the ingredients. Bring to a very gentle bubbly boil then reduce heat to a simmer and leave on the stove for 10-15 minutes or until the sauce begins to thicken. Add more sugar and/or lemon juice to meet personal taste preferences. Remove from the stove and let cool before serving.

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