Looking for something to whip up for National Breakfast Week, Shadowhunters fans? Well, we cooked up some delicious and decadent Angel Rune Beignets with dark chocolate dipping sauce!
Beignets are a Southern staple, a warm doughnut sprinkled with powdered sugar and usually served up with coffee in the mornings. You can make them baked or fried and they are sure to please even the most finicky eaters because who can say no to a doughnut, right? For our Angel Rune Beignets, I chose the baked method because the shape of the rune is too delicate to hold up to the oil. Trust me, I tried and the beignet just curled up and completely lost its shape so I sprinkled it with powdered sugar and immediately ate it. We all make sacrifices, right?
The recipe isn't too difficult to follow, I've just adapted a more traditional doughnut recipe from Tasty and swapped out the sour cream for buttermilk. And the chocolate sauce is probably the easiest you will ever make. So, let's get started! But my advice: keep Isabelle out of the kitchen for this one. She means well, but we all saw the scary dip last week.
FOR THE BEIGNETS:
2 1/4 Cup All Purpose Flour (Sifted) Or Bread Flour
1 1/2 Tsp. Baking Powder
1 Tsp Salt
1/2 Tsp Nutmeg
2 Tbsp Butter (softened)
1/2 Cup Sugar
2 Egg Yolks
3/4 Cup Buttermilk
FOR THE CHOCOLATE SAUCE:
2/3 Cup Unsweetened Cocoa Powder
1 2/3 Cups Sugar
1 1/4 Cups Whole Milk
1 Tsp Vanilla Extract
First, we're going to make the chocolate sauce. It's very quick and you can just set it aside and have it ready as soon as the beignets come out of the oven.
In a medium saucepan, combine the cocoa powder, the sugar and the milk. Turn the heat to medium and use a whisk, constantly stirring to prevent scorching. Heat until everything is completely smooth and you're left with a rich, chocolatey sauce. Remove the pan from the heat and stir in the vanilla extract. Set aside the chocolate sauce. And don't worry if you feel it's a little thin, the sauce will thicken as it sits.
Now to start the beignets. Sift together the flour, baking powder, salt and nutmeg in a medium sized mixing bowl until well blended and set aside. In a separate, larger bowl, cream together the butter and sugar. Add the egg yolks and beat until smooth (pictured below). I like to use an electric hand mixer for this but a spoon or spatula is just fine if you don't mind a little bit of a workout.
Add half the flour mixture to the butter/sugar/egg mixture and combine until it takes on a mealy texture.
Add the buttermilk and mix it in well. And then add the rest of the flour mixture and combine. At this point, it's easier to use your hands to form the dough. So make sure your digits are clean and dive right in! Work the dough until it's smooth and then transfer the dough to a smaller clean bowl, cover it with plastic and place it in the refrigerator for one hour to chill.
Once the dough is chilled, remove it from the refrigerator and preheat your oven to 350° F. Turn the dough out onto a floured surface (I use a baking mat) and with a rolling pin, roll out the dough until it's about 1/4 inch thick. Using a knife, cut out the Angel Rune symbols from your dough. You will need to ball up the scraps and re-roll the dough to cut more shapes. This is easily the most time consuming part of the entire process (and at times the most frustrating) but if you take your time, it's totally worth it! Little tip - make sure you pull up a reference picture of the rune just to be on the safe side. It helps to just break it down into more basic shapes as you're cutting.
Next, line a cookie sheet with parchment paper and place your Angel Rune Beignets about an inch apart. Bake for about 25 minutes or until golden. Remove from the oven, dust with powdered sugar and serve hot!
Well fans, I hope you enjoy the beignets! And make sure you tune in to Freeform for new episodes of Shadowhunters every Tuesday night at 9/8c.