Szechuan Pepper Beignet Recipe
Sugar dusting, salted caramel and miso sauce
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Ingredients
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Beignet Batter
Salted Caramel Sauce
Miso Sauce
Garnish
Method
Making the Beignet Batter
- 1
Prepare the Batter
In a large bowl, whisk together the flour, sugar, baking powder, Szechuan peppercorns, and salt. In another bowl, beat the eggs and then stir in the milk, melted butter, and vanilla extract. Combine the wet and dry ingredients until just mixed.
- 2
Fry the Beignets
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Using a spoon or ice cream scoop, drop batter into the hot oil, frying until golden brown on both sides. Remove and drain on paper towels.
Making the Sauces
- 3
Prepare the Salted Caramel Sauce
In a saucepan, heat sugar over medium heat until it melts into a golden brown caramel. Remove from heat and whisk in butter until melted. Gradually add heavy cream while whisking. Add salt and set aside to cool.
- 4
Prepare the Miso Sauce
In a small bowl, mix together miso paste, honey, and lemon juice until smooth.
Serving
- 5
Dust and Serve
Dust the warm beignets with powdered sugar. Drizzle with salted caramel and miso sauce before serving.
