French Beignets With Aged Blackberry-Ginger Balsamic Reduction

French Beignets With Aged Blackberry-Ginger Balsamic Reduction


For Beignet:

1/2 cup boiling water
2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3 3/4 cups sifted flour
Powdered sugar, for dusting

For The Aged Blackberry-Ginger Balsamic Reduction:
1 cup Kingston Aged Blackberry-Ginger Balsamic

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Cooking Time : 45 min Servings : 6-8
Products needed:
Blackberry Ginger Balsamic Vinegar


To make beignet:

Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.

Makes around two dozen.

To make reduction:
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.
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