1/2 cup boiling water
2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 cup whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3-3/4 cups sifted flour
Powdered sugar, for dusting
Ingredients – Aged Honey Ginger Balsamic Reduction
1 cup D’Avolio Aged Honey Ginger Balsamic Vinegar
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.
Directions – Honey Ginger Balsamic Reduction
In a medium saucepan over low heat, slowly reduce the D’Avolio Honey Ginger balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.