Candied Pepperoni Beignets
Candied Pepperoni Beignets
Directions
- Preheat a deep fryer to 350°F.
- Combine all ingredients and mix well. 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
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup Nature's Best Dairy® Buttermilk
- 1 1/2 cups West Creek® Flour
- 1/2 tbsp salt, kosher
- 3/4 cup sourdough starter
- 1 tbsp West Creek® Sugar, Granulated
- 2 oz Brilliance® Premium Oils Vegetable Oil
- 3/4 tsp yeast, dry
Candied Pepperoni
Directions
- Preheat a convection oven to 350°F.
- Transfer Roma Cup & Char Pepperoni to a parchment lined sheet pan. Leave a ¼ 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.
Ingredients
- 1/4 cup West Creek® Sugar, Brown
- 6 oz Roma® Pepperoni, Cup n Char
Pink Confectioners Glaze
Directions
- Combine all ingredients.
- Store under refrigeration in a covered plastic container for up to 7 days.
Ingredients
- 8 cups sugar, confectionary
- 5 1/2 oz Coffee mate®, French Vanilla
- 1/2 tsp food coloring, pink
