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.
