Lavender Vanilla Bean French Beignets

• Produce

  • 1 tbsp Lavender flowers, dried

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 5 cups All-purpose flour
  • 1/2 cup Icing, prepared
  • 4 cup Powdered sugar
  • 1 tsp Salt
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/2 cup Butter
  • 2 oz Cream cheese
  • 2 tbsp Heavy cream
  • 1 cup Milk
  • 1/2 cup Whole milk

• Other

  • scrapings from 1 large vanilla bean

Found on gringalicious.com

Description

Ingredients

• 1 tablespoon dried lavender flowers
• scrapings from 1 large vanilla bean
• 1/2 cup whole milk
• 4 cup powdered sugar
• 2 ounces (1/4 block) cream cheese,softened
• 1/4 cup (1/2 stick) butter, softened
• 2 tablespoons heavy cream
• 1/2 cup prepared icing
• 1 cup warm milk (not hot)
• 1 tablespoon active dry yeast
• 2 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/3 cup (about 6 tablespoons) butter, melted
• 5 cups all purpose flour
• oil for frying

Directions

• First make your icing and filling, Whisk together the ingredients for the icing in a medium bowl until smooth. and set aside. Combine cream cheese and butter in a stand mixer fitted with whisk attachment. Beat together until creamed and fluffy. Add cream and 1/2 cup of icing then mix until combined. Cover and place mixture into the fridge until ready for it.
• In the bowl of a stand mixer (or a large bowl), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs and sugar, then butter and salt until combined. Add flour a cup at a time until your dough comes together and pull away from the sides. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight.)
• When dough is ready divide it in half. Roll one half out into a square, roughly 10x10, and cut into 16 squares. Place the squares on a tray and allow them to rise for 30 to 45 minutes.
• Heat about 3 inches of oil in a large high-sided pan to 350 degrees F (180 C) and line a plate with paper towels. Drop dough squares, a few at a time, gently into oil and fry on each side for about 30 seconds or until golden brown. Remove with a slotted spoon and place on prepared plate.
• Now fill a pastry bag fitted with a long narrow tip with the lavender cream and pipe into the centers then spread about 1 tablespoon of icing on top of each. Serve asap.