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Posted by on Aug 7, 2013 in Boozipes, Cooking with Baileys, Cooking with Kahlua | 0 comments

Kahlua Coffee Beignets with Baileys Salted Carmel Sauce

Kahlua Coffee Beignets with Baileys Salted Carmel Sauce

Coffee Beignets with Baileys Salted Carmel Sauce

Caffeine junkies in need of something sugary but not too sweet will love this boozified recipe.

Caffeine junkies in need of something sugary but not too sweet will love this boozified recipe.

Caffeine junkies in need of something sugary, but not too sweet, will love this boozified recipe.  It’s an adaptation of one posted by Sergio Howland, of the Esperanza Resort’s culinary team. Fellow food blogger, Christy of MyInvisibleCrown gets credit for the amazing Bailey’s Carmel Sauce – this stuff is dangerous.

Sergio’s recipe is posted in weighted measurements; So I included volume conversions for the sake of convenience. Also, while I love coffee-infused treats, I used slightly less than the 1 Cup espresso (ground coffee in my case) for which the recipe calls. Just personal preference.

So, get to cooking. Once you’ve got a cup of joe and some hot, fresh coffee beignets to enjoy, check out this excerpt from Two Teaspoons and a Microphone.

Ingredients: Kahlua Coffee Beignets

                       1 Cup Sugar 155 grs.

                        1.5 oz. Honey 56 grs.

                        1.5 oz. Corn Syrup 56 grs.

                        4 Eggs, whole 211 grs.

                        2 Tablespoons Vanilla extract 15 grs.

                        Flour AP 755 grs.

                        3.5 teaspoons Baking Powder 14 grs.

                        2 teaspoons Salt Kosher 11 grs.

                        1.5 teaspoons Nutmeg 3 grs.

                        2 2/3 Cups Buttermilk 656 grs.

                        1/3 Cup Butter, melted 70 grs.

                        1 Cup Espresso beans, ground 75 grs.

                        2 Tablespoons Kahlua

 Ingredients: Baileys Salted Carmel Sauce

1 Cup of granulated sugar

6 Tablespoons water

1/2 stick of butter

1/3 Cup Baileys Irish Cream

1/2 teaspoon table salt

1/4 teaspoon vanilla extract (optional)

 

Instructions:

Combine the sugar and eggs in a bowl and cream together

Combine the syrup and honey and gradually add it to the sugar-egg mix.

Sift all the dry ingredients and add them in several different batches, not all at once.

Add the buttermilk and mix.

Add the melted butter and whisk until emulsified.

Fold in the ground espresso beans.

Fold in Two Tablespoons of Kahlua

Place Tablespoon sized scoops of the dough into a small fryer or a pan filled with about two inches of oil.

Fry at 190C/ 275F for 2 or 3 minutes.

Drain, place them on a plate lined with paper towel to absorb any excess oil

Drizzle over coffee beignets

Sprinkle powdered or snow sugar on top and serve immediately

 

!Baileys Salted Carmel Sauce

Add 6 Tablespoons of water to a large sauce pot

Place 1 Cup sugar in the middle of the pot

Turn heat to medium low and stir gently until the sugar dissolves

Turn heat to medium high and watch very closely from this point on

Liquid will boil then will go from clear, to light golden and then to amber in color

Once the liquid begins to smoke lightly, count to 30 and turn off the heat.

Whisk in the butter until melted and the add Irish cream. Be careful – it will foam up.

Add salt to taste and vanilla extract if desired

Drizzle over coffee beignets

 

 

 

 

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