{"id":8640,"date":"2021-09-28T18:57:20","date_gmt":"2021-09-29T01:57:20","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=8640"},"modified":"2021-09-28T19:02:55","modified_gmt":"2021-09-29T02:02:55","slug":"maple-beignet-breakfast-sandwiches","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=8640","title":{"rendered":"Maple Beignet Breakfast Sandwiches"},"content":{"rendered":"

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A three generational road trip from California to Connecticut (to drop my granddaughter off at college) was full of adventures and lots of laughter. You\u2019re invited to travel along as I share recipes inspired by my favorite memories.<\/em><\/strong><\/p>\n

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The first day of our road trip was a long one, from Sacramento to Salt Lake City, where we had a wonderful dinner with my daughter’s old high school friend (hi, Angie!) and then fell into our hotel beds, exhausted. In the morning we were pressed for time, but had heard wonderful things about Pig & a Jelly Jar and just had<\/em> to have breakfast there. It was a fun little place, and breakfast in the courtyard was lovely, but . . . we’d really been lusting after their warm beignets, and were sad to find out that there weren’t any prepared yet. We’d have had to wait 40 minutes, which would put us behind schedule.<\/p>\n

We had a wonderful breakfast anyhow, and then got on the road, sans beignets. I was disappointed because I’d never tried one\u2014<\/em>had just heard about them from people who’d visited New Orleans. You know what’s coming, right?<\/p>\n

Yeah. when I got home I made some. And then I made some more. There’s really nothing hard about it, if you don’t mind a mess. Between the hot oil and the powdered sugar, I had more cleaning than I was counting on, but still . . . it was worth it.<\/p>\n

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Jelly glazed sausage and a fried egg take this over the top!<\/p><\/div>\n

As a nod to Pig & a Jelly Jar, and inspired by a glazed doughnut breakfast sandwich I had in New Haven, Connecticut (I know, I’m state hopping here), I split a few of the beignets and added pork sausage lightly glazed with jelly. It should have been blueberry lavender jelly (which is what the restaurant serves with their beignets) but a quick check in the fridge assured me I was all out of blueberry lavender jelly, so I used raspberry. And I added a fried egg. Oh, yum!<\/p>\n

Then, because I couldn’t resist, I made a maple beignet version<\/strong> with sausage, scrambled egg, and maple-glazed bacon. This was, of course, my favorite.\"\"<\/p>\n

I’m going to be honest here: since I’ve never eaten a beignet outside my own kitchen, I don’t really know how mine compare. What I do know is, they are pillowy and sugary, and delicious. And since I was worried because my beignets had big air pockets in them, I Googled the “problem” and found out that air pockets are desirable. Sweet!<\/p>\n

I also discovered that I prefer little bite-size beignets. They fry a bit faster and seemed lighter. And you can fool yourself into thinking you’ll just have a few. (Don’t count on it!) So if you aren’t planning on making breakfast sandwiches, I would definitely recommend keeping the squares two inches or smaller. \"\"<\/p>\n

Note: Beignets aren’t supposed to be a sweet dough (like a doughnut), which is why you drench them in powdered sugar. For my maple version I used dark (bold grade) pure maple syrup as the sweetener, and it worked great. However, even with the flavorful bold syrup, the maple flavor will be very subtle. I am not a fan of subtle maple flavor, so I added a teaspoon of my beloved Mapleine flavoring, which gave the dough a little boost. Next time, I’ll double the amount.\"\"<\/p>\n

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Maple Beignet Breakfast Sandwiches<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes about 16 3-inch beignets. or about 64-70 small beignets (1 1\/2 inch)<\/div>\n
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Ingredients<\/div>\n