In a small bowl, combine warm water, yeast and 1 teaspoon of sugar; set aside to activate yeast. In a medium bowl, add butter, half-and-half and vanilla extract; stir and set aside. In a small bowl whisk eggs; set aside.
In a bowl of a free standing electric mixer, add flour, sugar, salt and cardamom. Place bowl on mixer stand which has been fitted with a dough hook. Turn mixer on low speed and combine dry ingredients.
Turn mixer to medium speed then add activated yeast mixture. Add half-and-half mixture, then add the whisked eggs. Mix until well combined, scraping the sides of the bowl when necessary. Dough will be slightly sticky.
Place dough on a lightly floured surface and knead, about 2-3 minutes; adding additional flour only when needed.
Lightly coat a large bowl with cooking spray and place dough into the bowl. Cover with plastic wrap and keep warm until dough has doubled in size, about 2 hours. After dough has risen, place on a lightly floured surface and gently knead. Roll dough into a rectangle, about 1/4-inch thick. With a pizza cutter, cut dough into small rectangles, about 1×1/2 inch pieces.
Heat oil to 375 degrees F; carefully place dough in hot oil and fry until golden brown, about 45-60 seconds. Turn beignets so both sides are golden brown. Remove from oil and drain on paper towels; dust with Vanilla Powdered Sugar while bites are still warm. Dip Vanilla Beignet Bites in Nielsen-Massey’s signature Vanilla-Lemon Raspberry Jam.
Yields 6 dozen.
In a small bowl, combine powdered sugar and vanilla powder.
Yields 1/2 cup of sugar.
In a small bowl, add jam, vanilla and lemon extracts. Whisk until jam is smooth and serve with warm Vanilla Beignet Bites. Vanilla-Lemon Raspberry Jam can be refrigerated and also served with whole grain toast, English muffins or scones.
Yields 1 cup of jam.
In a small bowl, combine warm water, yeast and 1 teaspoon of sugar; set aside to activate yeast. In a medium bowl, add butter, half-and-half and vanilla extract; stir and set aside. In a small bowl whisk eggs; set aside.
In a bowl of a free standing electric mixer, add flour, sugar, salt and cardamom. Place bowl on mixer stand which has been fitted with a dough hook. Turn mixer on low speed and combine dry ingredients.
Turn mixer to medium speed then add activated yeast mixture. Add half-and-half mixture, then add the whisked eggs. Mix until well combined, scraping the sides of the bowl when necessary. Dough will be slightly sticky.
Place dough on a lightly floured surface and knead, about 2-3 minutes; adding additional flour only when needed.
Lightly coat a large bowl with cooking spray and place dough into the bowl. Cover with plastic wrap and keep warm until dough has doubled in size, about 2 hours. After dough has risen, place on a lightly floured surface and gently knead. Roll dough into a rectangle, about 0.6-centimeter thick. With a pizza cutter, cut dough into small rectangles, about 3×1 cm pieces.
Heat oil to 190 degrees C; carefully place dough in hot oil and fry until golden brown, about 45-60 seconds. Turn beignets so both sides are golden brown. Remove from oil and drain on paper towels; dust with Vanilla Powdered Sugar while bites are still warm. Dip Vanilla Beignet Bites in Nielsen-Massey’s signature Vanilla-Lemon Raspberry Jam.
Yields 6 dozen.
In a small bowl, combine powdered sugar and vanilla powder.
Yields 100g of sugar.
In a small bowl, add jam, vanilla and lemon extracts. Whisk until jam is smooth and serve with warm Vanilla Beignet Bites. Vanilla-Lemon Raspberry Jam can be refrigerated and also served with whole grain toast, English muffins or scones.
Yields 240 ml of jam.
Madagascar Bourbon Pure Vanilla Extract
Madagascar Bourbon Pure Vanilla Powder
Pure Lemon Extract
