Maple Beignet Breakfast Sandwiches
Author: 
 
Makes about 16 3-inch beignets. or about 64-70 small beignets (1½ inch)
Ingredients
  • BEIGNETS:
  • ½ cup pure maple syrup
  • 6 tablespoons butter
  • 5 ounces evaporated milk (small can)
  • 1 cup warm water (110 - 115 degrees)
  • 1 package active-dry yeast
  • 2 eggs
  • 1-2 teaspoons maple flavoring
  • 1¼ teaspoons salt
  • 5½ cups bread flour
  • Light flavored oil, enough to have at least 2 inches in a heavy pot
  • SANDWICH FILLINGS:
  • Per sandwich: 2 slices bacon, 1 sausage patty, 1 egg, fried or scrambled
  • Maple syrup for glazing meat, OR
  • JELLY GLAZE:
  • 2 tablespoons jelly
  • 2 teaspoons water
  • 1 teaspoon butter
Instructions
  1. BEIGNETS:
  2. In a medium saucepan on med-high heat, bring maple syrup to a full boil and cook for 1 minute, stirring constantly. Remove from heat and add butter and evaporated milk. Stir occasionally until butter is melted and mixture is lukewarm.
  3. In a large bowl (a stand mixer with dough hook is recommended) combine warm water and yeast. Allow mixture to sit 5-10 minutes, to soften the yeast.
  4. Add warm syrup mixture and eggs to the yeast mixture, mix until combined.
  5. Add salt. Gradually add flour until dough comes cleanly away from the side of the bowl. Continue to knead by machine for 4 minutes, or by hand on floured surface for 6 minutes.
  6. Place dough in a greased bowl, cover with plastic wrap, and allow it to rise. This is a rich dough, and may take up to 1½ hours..
  7. On a generously floured surface, roll dough out into a square, approximately 14x14 inches. Try to keep it an even thickness. Use a pizza cutter or sharp knife to trim off uneven edges. Use a ruler to mark off squares (between 3 and 3½ inches). If making beignet bites, these can be cut in quarters. Let them sit and rest while you prepare the oil.
  8. Pour oil into a deep, heavy pot over medium heat until oil reaches 360 F. You'll need to keep a close eye on the heat as you cook; it will fluctuate. A good thermometer is really important.
  9. While oil is heating, cover a large cooling rack with paper towels.
  10. Use a thin spatula to drop several squares of dough into the hot oil, being careful to leave enough room for the dough to move around freely. If you make large beignets, you may only be able to fry two at a time, depending on the size of your pot. Allow the dough to reach a warm brown color (about 1 minute) before flipping over. Once both sides are cooked, use a slotted spoon or kitchen spider to move the beignets to the prepared cooling rack.
  11. Once all of the beignets are done, sift powdered sugar over both sides. You can give them a second coating in a paper bag with more powdered sugar, if you'd like.
  12. Eat warm!! These can be frozen and reheated, but they're really best if eaten right away.
  13. SANDWICH FILLINGS:
  14. To glaze bacon or sausage with maple, simply pour a few tablespoons of syrup in a non-stick fry pan over medium heat. Once bubbly, add the meat, flipping several times until syrup turns thick and sticks well.
  15. For the jelly glaze, mix the jelly, water, and butter in a non-stick frypan over medium heat. Stir until hot and bubbly. Add meat, flipping several times, until glaze turns thick and sticks to the meat.
  16. Layer meats and egg in each split beignet.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8640