Candied Pepperoni Beignets
Candied Pepperoni Beignets
Directions
- Preheat a deep fryer to 350°F.
- Combine all ingredients and mix well.
- Let the donut dough rest for at least 4 hours
or refrigerate overnight.
- Portion donuts with a 1 oz. scoop directly
into the fryer.
- Fry the beignets until golden brown and
transfer to a plate lined with paper towels.
- Dip the warm beignets into the glaze and
top with candied pepperoni.
Ingredients
- 1 1/2 cups flour, all-purpose
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp sugar, granulated
- 1/2 tbsp Kosher salt
- 3/4 cup sourdough starter
- 3/4 tsp yeast, dry , active
- 3/4 cup Buttermilk
- 2 fl. oz. oil, vegetable
- 8 cups Pink Confectioner Glaze, (see recipe below)
- 1 cup Crumbled Candied Pepperoni, (see recipe below)
Pink Confectioners Glaze
Directions
- Combine all ingredients.
- Store under refrigeration in a covered plastic container for up to 7 days.
Ingredients
- 8 cups sugar, confectioner's
- 5 1/2 fl. oz. Coffee-mate® French Vanilla Liquid Creamer
- 1/2 tsp food coloring, pink
Candied Pepperoni
Directions
- Preheat a convection oven to 350°F.
- Transfer Liguria Cup & Char Pepperoni to a parchment lined sheet pan. Leave a 1/4 inch space between each pepperoni. Sprinkle pepperoni slices with brown sugar and bake in the oven for 7 minutes or until caramelized.
- Remove the candied pepperoni off the sheet pan and transfer to a cooling rack. Once cooled, chop the pepperoni. Store in an airtight container until ready to use.
Ingredients
- 6 oz. Liguria® Cup & Char Pepperoni
- 1/4 cup sugar, brown
