French Beignets with Blackberry-Ginger Balsamic Reduction
Servings Prep Time
2dozen 5minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
2dozen 5minutes
Cook Time Passive Time
10minutes 30minutes
Ingredients
Beignets
  • 1/2cup boiling water
  • 2tbsp unsalted butter
  • 1/4cup sugar
  • 1/3cup whole milk
  • 1/2pkg yeast
  • 1/4cup warm water
  • 2 eggsbeaten
  • 3 3/4cups sifted flour
  • powdered sugarfor dusting
Balsamic Reduction
Instructions
Beignets
  1. 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.
  2. 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 sugar.
Balsamic Reduction
  1. n 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 beignets.
Recipe Notes

This recipe uses Frescolio’s Blackberry-Ginger Dark Balsamic Vinegar. You could also try it with any of the following Balsamic Vinegars for a different taste: