Beignets with Miso Caramel Sauce

30 mins Prep Time

6 mins Cook Time

Written By

Katrina Bolinas

Beignets are simply deep-fried doughnuts made traditionally of choux pastry or with yeasted dough -- the latter widely known as the New Orleans style. While anyone can attest to which version they like best, this recipe using the choux pastry method takes less time and is equally as delicious.

Note: The batter can be used to make other things like cream puffs or éclairs. It can also be prepared in advance, refrigerated for up to three days until ready to use.

Ingredients

Miso Caramel Sauce

1 1/2 cups granulated sugar
3 tablespoons water
1 cup heavy cream
1 tablespoon shiro miso or white miso
2 tablespoons unsalted butter, room temperature

Choux Pastry

1/2 cup whole milk
3/4 cup water
4 tablespoons unsalted butter
2 teaspoons granulated sugar, plus more for coating
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Canola oil, for frying

Directions

Miso Caramel Sauce

4 Steps

Step 1

In a saucepan, combine sugar and water on medium heat. Stir once.
Step 2

Continue to heat until the mixture dissolves and becomes a light to medium amber colour, 5 to 6 minutes. Quickly remove from heat.
Step 3

Slowly add the cream, whisk carefully until mixture comes together.
Step 4

Add miso and butter and continue to whisk until smooth.

Choux Pastry

7 Steps

Step 1

In a saucepan over medium heat, combine milk, water, sugar, salt and butter and allow mixture to dissolve and begin to boil.
Step 2

Add the flour and stir using a wooden spoon, about 2 minutes. At this point the mixture will pull away from the sides and become a smooth batter. Remove from heat and transfer the batter to the bowl of a stand mixer with the paddle attachment.
Step 3

On medium speed, add eggs one at a time. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Continue to mix until the batter becomes thick and shiny, 5 to 6 minutes.
Step 4

Meanwhile, add enough oil to fill about 1/3 of a 4 quart pot on medium heat. If you have a thermometer, the oil is ready when temperature registers at around 165°C.
Step 5

Using two spoons, take some batter and carefully lower into the oil, frying about 4 to 5 beignets at a time.
Step 6

Flip and move around the beignets until they have expanded and become golden brown.
Step 7

Coat beignets in sugar and serve them as is or with miso caramel sauce.