Best Biscuit Beignets With Praline Sauce Recipes

BISCUIT BEIGNETS WITH PRALINE SAUCE

Steps:

• Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside.
• In heavy-bottomed skillet, melt the shortening over medium heat until it reaches 325 degrees F. Use a meat or candy thermometer for this - you don't want to let the oil get over 350 degrees or it will start to smoke. If you see it smoking, remove it from the heat to cool down until you are ready.
• Separate biscuits and cut into fourths. Fry biscuit quarters in batches until golden on each side. Biscuits will cook very quickly.
• Dust generously with powdered sugar and serve immediately with praline sauce.
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BEIGNETS WITH PECAN PRALINE SAUCE

Steps:

• In a small bowl, stir together warm water, sugar, and yeast. Let sit for 10 minutes, until it is bubbly.
• Meanwhile, using the paddle attachment for your mixer, beat an egg on medium speed for 2 minutes.
• Add milk and vanilla to the eggs, and mix well. Then add 2 cups of the flour, and continue mixing until combined.
• Pour in yeast mixture into the egg mixture. Mix on low speed for one minute.
• Add shortening, and continue mixing.
• Add remaining 1 1/2 cups of flour and salt. Exchange the paddle attachment for your dough hook, and knead on low speed for 2 minutes, or until dough is smooth.
• Cover and let the dough rise until doubled in size, about 1 hour.If making at least 2 hours ahead, let dough rise in the refrigerator for up to 24 hours.
• If refrigerated, bring dough out to room temperature 30 minutes before you are ready to cook.Punch dough down and turn onto a well-floured surface. Roll dough into a 1/4-inch thick triangle. Slice into 2-inch by 2-inch squares.
• Fill a wide and deep pan with 4 inches of oil, and heat on medium-high until it reaches 350 degrees.
• Working in batches of 4, fry dough squares until they are puffy and golden brown, 2-3 minutes each side. Using a slotted scoop, transfer to a paper towel lined plate and immediately dust with powdered sugar.
• Check the oil to ensure it has returned to 350 degres, then continue with remaining batches.Serve immediately.
• Place sugars, milk, and butter in a saucepan over medium heat. Once the butter has melted, cook and stir for 5 minutes.
• Remove from heat. Add vanilla and pecans.
• Drizzle over beignets to serve.
• If sauce has cooled and thickened it can be reheated. Add additional milk to thin to desired consistency.