Fluffy golden beignets infused with brewed coffee and coated in a silky coffee glaze — a perfect sweet breakfast or dessert treat.

Scale

Beignets:

3/4 cup ground dark coffee

3 cups cold water

1/3 cup granulated sugar

1 envelope (.25-ounce) active dry yeast

7 ¼ cups all-purpose flour

1 ½ cups warm half and half (100-110°F)

2 large eggs, beaten

¼ cup butter, melted

1 teaspoon salt

Vegetable oil

Glaze:

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1. Brew coffee on BOLD using 3/4 cup ground dark coffee with 3 cups water. After brewing, set aside 1/2 cup for the glaze.

2. In a large bowl of the stand mixer, combine sugar and yeast. Gradually add 1 ½ cups warm coffee and let stand 10 minutes.

3. Beat in half the flour, half and half, eggs, butter, and salt.

4. Add remaining flour until dough no longer sticks to the bowl. Knead 2 minutes.

5. Let rise for 1 hour in a greased bowl.

6. Mix glaze ingredients using reserved coffee, sugar, and vanilla.

7. Heat oil to 350°F and fry dough squares 1 minute per side.

8. Dip warm beignets into glaze and let drain on racks.

Serve immediately for best texture. Pair with espresso or latte for a perfect match.

Keywords: N/A