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Savory Sticky Beignets with Sweet Roasted Garlic Glaze

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These savory sticky beignets are coated in a luscious sweet roasted garlic glaze, combining a pillowy, herb- and cheese-enriched dough with a sticky, caramelized finish. Perfect for brunch, gatherings, or a comforting treat.

Ingredients

Scale
  • 2 cups all-purpose flour (240g), sifted
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ cup warm water (110°F/43°C)
  • 3 tablespoons unsalted butter, melted
  • ½ cup grated Parmesan cheese (about 50g)
  • 1 tablespoon fresh herbs (thyme or rosemary), finely chopped (optional)
  • 1 large egg yolk
  • 1 whole bulb roasted garlic cloves, roasted until soft and caramelized
  • ¼ cup honey (85g)
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • Pinch of salt
  • About 4 cups vegetable oil or canola oil for frying (1 liter)

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, whisk together sifted flour, salt, grated Parmesan, and fresh herbs.
  3. Add the yeast mixture, melted butter, and egg yolk to the dry ingredients. Mix on low speed or stir with a wooden spoon until dough begins to come together.
  4. Knead the dough for 8-10 minutes until smooth and elastic. If too sticky, add flour a tablespoon at a time. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Preheat oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden. Let cool.
  6. Prepare the glaze by combining roasted garlic cloves (mashed into a paste), honey, butter, apple cider vinegar, and a pinch of salt in a small saucepan over low heat. Stir until butter melts and glaze thickens slightly, about 5 minutes. Remove from heat.
  7. Punch down the risen dough and roll out on a floured surface to ½ inch (1.3 cm) thickness. Cut into 2-inch (5 cm) squares or rounds.
  8. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry beignets in batches of 3-4 for 2-3 minutes per side until golden brown and puffed.
  9. Remove beignets with a slotted spoon and place on a wire cooling rack lined with paper towels.
  10. While still warm, brush each beignet generously with the sweet roasted garlic glaze. Serve immediately.

Notes

Use a candy thermometer to maintain oil temperature at 350°F (175°C) to avoid greasy or burnt beignets. Fry in small batches to keep oil temperature steady. For a crispier exterior, let beignets cool slightly before glazing. Leftovers store best at room temperature up to 24 hours; reheat gently in a warm oven. Freeze unglazed beignets and glaze fresh after reheating. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute vegan butter and plant-based cheese or omit cheese.

Nutrition

Keywords: beignets, savory beignets, roasted garlic glaze, sweet glaze, fried dough, brunch recipe, comfort food, easy snack

Find it online: https://fuzzyforker.com/savory-sticky-beignets-with-sweet-roasted-garlic-glaze-easy-recipe/