Banana Beignets With Vanilla Bourbon Caramel
Ingredients
1 c very ripe bananas – mashed
1 tsp vanilla extract
1 1/2 C all-purpose flour
1 tsp baking powder
1/4 tsp ground cinnamon + 1 tbsp
2 large eggs
3/4 C whole milk
2 tbsp sugar + 1/2 C
1/4 tsp salt
1/2 tsp nutmeg – freshly grated
canola oil – for frying
For the Vanilla Bourbon Caramel Sauce:
3 tbsp water
2 tbsp bourbon
1/4 tsp salt
1 C sugar
1 C heavy cream
2 tsp vailla
2 tbsp unsalted butter
The Chew: Banana Beignets With Vanilla Bourbon Caramel Recipe Directions
In a mixing bowl, add the banana, eggs, sugar, and vanilla, then whisk to mix
In a separate mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg, then mix
Add the flour mixture to the banana mixture, and whisk thoroughly
To a large, heavy-bottomed pot, add a few inches of oil and preheat it to 350 degrees
Start dropping 1 tbsp of the batter into the oil at a time
Fry for 2-3 minutes, until golden brown and cooked through
Mix the sugar and cinnamon with a pinch of salt and roll the beignets in the mixture when they come out of the hot oil
Serve with the bourbon caramel drizzled over them and more cinnamon sugar if you want
For the Vanilla Bourbon Caramel Sauce:
In a heavy bottomed saucepan, mix the water and sugar
Put over medium-high heat and cook “while swirling, not stirring” until the caramel is amber-colored, about 5-7 minutes
Take off the heat and whisk in the cream, then the vanilla, salt, and bourbon
Put back on the heat, then add the butter and stir until melted
Set aside to thicken and cool, then serve with the beignets
Ingredients
Dough:
1 (16 ounce) container sour cream
⅓ cup white sugar
¼ cup butter
1 teaspoon salt
½ cup warm water (100 to 110 degrees F)
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 large eggs, lightly beaten
6 ¾ cups bread flour, divided
Praline-Cream Cheese Filling:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
¼ cup packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 large egg
1 cup finely chopped pecans, toasted, divided
Creamy Vanilla Glaze:
3 cups confectioners' sugar
3 tablespoons butter, melted
2 teaspoons vanilla extract
3 tablespoons whole milk, or more as needed
purple, green, and gold/yellow sparkling sugars
Instructions
Step 1 Combine sour cream, 1/3 cup sugar, butter, and salt in a saucepan over medium-low heat. Cook, stirring, until butter melts, about 5 minutes. Remove from heat; let mixture cool to 100 to 110 degrees F, about 15 minutes.
Step 2 Stir together water, yeast, and remaining 1 tablespoon sugar in a 1-cup glass measuring cup; let stand for 5 minutes.
Step 3 Combine sour cream mixture, yeast mixture, eggs, and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat at medium speed until smooth, about 1 minute. Reduce speed to low; gradually add 4 more cups of flour, beating until dough comes together.
Step 4 Turn dough out onto a surface dusted with 1/4 cup of the flour. Knead, gradually adding remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. Dough should be tacky but release easily from surface.
Step 5 Place dough in a well greased bowl; turn to grease top. Cover; let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
Step 6 Meanwhile, prepare the filling. Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg.
Step 7 Gently punch dough down; divide in half. Roll 1 portion out into a 22x12-inch rectangle on a lightly floured surface. Keep the other portion covered. Spread 1/2 of the filling over rectangle, leaving a 1-inch border. Sprinkle with 1/2 cup pecans. Carefully roll up, starting from a long edge.
Step 8 Place roll, seam-side down, on a large parchment paper-lined baking sheet. Bring ends of roll together to form a ring. Moisten ends with water; pinch together to seal. Repeat with remaining dough, filling, and pecans. Cover and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
Step 9 Preheat the oven to 350 degrees F (175 degrees C). Uncover dough rings.
Step 10 Bake in the preheated oven until cakes are a deep golden brown, about 25 minutes. Cool cakes completely on wire racks, about 1 1/2 hours.
Step 11 Stir confectioners' sugar, melted butter, and vanilla extract together to make the glaze. Stir in 3 tablespoons milk. Add additional milk, 1 teaspoon at a time, until pourable but still opaque. Pour evenly over cakes. Sprinkle with sparkling sugars, alternating colors to form bands.
