Spinach And Artichoke Stuffed Beignets
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.25 cups
Water (lukewarm 70 to 80 degrees f)1 tsp
Granulated Sugar1
Salt1 cup
Unsalted Butter (melted)1 tsp
Almond Extract1 tsp
Vanilla Extract450 g
Baby Spinach (chopped)1 tbsp
Lemon Juice (fresh)1 can
Artichoke Heart1 cup
Heavy Cream110 g
Cream Cheese110 g
Grated Parmesan110 g
Italian Bread (crumbs)1 cup
Maple Syrup (real)1 cup
Balsamic Vinegar (aged)2 cups
Sugar (confectioners')Directions:
1
For the dough: Mix together the water, buttermilk blend powder and sugar in a large bowl until the sugar is dissolved
2
Add the yeast and stir until blended
3
Let sit for 10 minutes; you should be able to see the yeast activate and create an expanding foam in the bowl
4
Mix together the bread flour and salt in a separate bowl, then slowly drizzle over the melted butter and blend until the flour is a soft crumbly texture
5
Stir the almond and vanilla extracts into the beaten egg, pour into the flour mixture and continue mixing
6
Slowly add the yeasty water until all the liquid is incorporated and the flour has formed into a soft mound
7
Transfer the dough to a lightly-floured surface and knead 1 to 4 times until smooth
8
(Don't overwork the dough or it will become tough
9
) Spray a large bowl with nonstick spray and place the dough in the bowl
10
Spray the top with a light coating of nonstick spray and cover with plastic wrap or a towel
11
Let rise in a warm place for at least 1 hour 30 minutes to 2 hours
12
For the stuffing: Toss together the spinach, lemon juice, artichokes and garlic
13
Saute over medium-low heat until the spinach is slightly wilted, and then stir in the cream, cream cheese and Parmesan until the cheese is melted
14
Remove from the heat and gradually add the breadcrumbs until the mixture is slightly thickened
15
Season with salt and pepper
16
Chill until ready to stuff the beignets; it will thicken as it chills
17
For the reduction: Heat a pan over medium-high heat
18
Add the syrup and vinegar and stir until the sauce is bubbling and slightly reduced, to the consistency of syrup, 3 to 5 minutes
19
Remove from the heat and stir in the sugar
20
The sauce should be tangy and slightly sweet with a gentle hint of maple
21
Keep warm
22
For assembling and frying: Preheat oil in a deep-fryer to 350 degrees F
23
Cut the beignet dough ball into 4 equal sections, and roll each section out to about 1/4-inch thickness and cut into rounds about the circumference of a coffee cup
24
Moisten the edge of each round with water using your fingertips or a misting sprayer, and then place a heaping teaspoon of the filling in the center of half the rounds
25
Top with the remaining rounds and gently press down the edges to create a seal
26
Deep-fry, flipping frequently, until golden, and then drain for a few seconds on paper towels
27
Lightly dust the tops with confectioners' sugar
28
This dusting effect is best when done using a wire strainer filled with confectioners' sugar, held over the warm beignets, and lightly tapped on the side to release a fine spray of the sugar
29
Dust the center of plates very lightly with confectioners' sugar, then drizzle the balsamic-maple reduction in whatever pattern desired over the bottom
30
Top with the stuffed beignets