Recipe: King Cake Beignets
Ingredients: For the Beignets
- 1 (8ct)can refrigerated large/jumbo biscuits(Pillsbury Grands or similar)
- 1 (8-oz) block cream cheese, room temperature
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
Ingredients: For the Icing
- 1 cup powdered sugar
- ~ 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
Build:
- In a large pot or Dutch oven, add about 4 inches of oil and place over medium heat. Bring the oil to 325–350°F. Tip: Make sure the pot has at least 4 inches of space above the oil to allow for expansion while frying.
- While the oil heats, prepare the filling. In a mixing bowl, combine the cream cheese, brown sugar, cinnamon, and vanilla extract. Mix thoroughly until smooth. A fork and rubber spatula work well here. Set aside.
- Roll or flatten the biscuits to a thickness between ⅛ and ¼ inch. (This is a great step to get the kids involved.)
- Add 1½–2 tablespoons of filling to the center of each biscuit and spread gently, leaving about a ¼-inch border around the edges. Fold the biscuit in half and pinch the edges firmly to seal.
- Fry the beignets at 325–350°F for 4–5 minutes, flipping halfway through, until golden brown and cooked evenly. Transfer to a wire rack or paper-towel-lined plate to drain.
- While the beignets cook, prepare the icing. In a mixing bowl, combine the powdered sugar, butter extract, vanilla extract, and half of the heavy cream. Stir until smooth, then gradually add the remaining cream until the icing is silky and just slightly runny. Note: You may not need all 4 tablespoons of heavy cream. Powdered sugar dissolves easily, and factors like temperature and humidity can affect the final consistency. Adjust as needed.
- Serve the beignets warm. Spread icing generously over the top and, if you’re feeling festive, finish with green, purple, and gold sprinkles for effect.