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Beignets with Blackberry-Ginger Balsamic Reduction

October 13, 2017

Beignets with Blackberry-Ginger Balsamic Reduction

1/2 cup boiling water

2 tbsp. unsalted butter

1/4 cup sugar

1/2 tsp. salt

1/3 whole milk

1/2 pkg. yeast

1/4 cup warm water

2 eggs, beaten

3 3/4 cups sifted flour

Powdered sugar, for dusting

Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar. 
For the reduction:
1 cup Blackberry-Ginger Dark Balsamic
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%.  You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignet.
Makes around two dozen.