Beignets are one of New Orleans’ most iconic foods. These creamy crawfish beignets are one of our favorite spring party dishes.
Creamy Crawfish Beignets
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- ½ cup minced shallot
- 1⅓ cups mascarpone cheese
- 2 tablespoons minced chives
- 2½ teaspoons salt, divided
- 1 (12-ounce) package cooked crawfish tails, drained
- ¾ cup warm water (105° to 110°)
- ¼ cup granulated sugar
- ½ (¼-ounce) envelope active dry yeast
- 1 large egg
- ½ cup evaporated milk
- 3½ cups bread flour, divided
- ⅛ cup all-vegetable shortening
- Vegetable oil (for frying)
- 1 cup confectioners’ sugar
- 1 tablespoon cayenne pepper
- In a medium bowl, combine shallot, mascarpone, chives, and 2 teaspoons salt; gently fold in crawfish. Cover and refrigerate.
- In a large bowl, combine ¾ cup water, granulated sugar, and yeast; let stand 10 minutes. In a separate bowl, whisk together egg, evaporated milk, and remaining ½ teaspoon salt. Whisk together egg mixture and yeast mixture. Add 1 cup flour to the yeast mixture; stir to combine. Add shortening, and continue to mix while gradually adding remaining 2½ cups flour. Remove dough from bowl; place on a floured surface, and knead until smooth. Spray a large bowl with baking spray; place dough in bowl, and cover with plastic wrap. Let rise in a warm place for at least 2 hours.
- In a large Dutch oven or deep fryer, pour oil to a depth of 4 inches, and heat until a deep-fry thermometer registers 350°.
- Punch down the dough, and divide in half. Roll out dough ⅛-inch thick, and cut into 48 (2-inch) squares. Place 2 teaspoons of crawfish filling on 24 squares; wet edges with water, and top with remaining squares, lightly pressing edges to seal.
- In batches, fry dough, flipping as needed, until golden brown, about 5 minutes. Let drain on paper towels. In a small bowl, combine confectioners' sugar and cayenne. Dust beignets with the confectioners’ sugar mixture.
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