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® Cup 'N' Char pepperoni
Pink Confectioners Glaze
Directions
Combine all ingredients.
Store under refrigeration in a covered plastic container for up to 7 days.
