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Red Chile Frybread Beignets
Ingredients: 3/4 C lukewarm water, 2.25 tsp active dry yeast, 1/2 C + 1 tsp sugar, 4 C all-purpose flour, Pinch of salt 2 egg yolks, 1/2 C evaporated milk, 3 Tbsp melted butter, 1 tsp vanilla extract Oil for frying, 1 recipe red chile sugar (for dusting)
Method: Combine water, yeast, and 1 tsp sugar in a cup, set aside and allow yeast to bloom. In bowl of mixer, combine flour, remaining sugar, and salt. In separate bowl combine eggs, evaporated milk, butter, and vanilla. Add yeast mixture to liquid ingredients, whisk to combine. Add liquid ingredients to dry and combine in mixer using a dough hook. Once mixture is combined, allow to knead for five minutes. Remove bowl from mixer, cover and let rise till doubled. Heat oil to 350 degrees F. Once dough has doubled, punch down lightly, and scoop into hot oil. Fry till golden brown and fluffy. Remove from oil and place on towel-lined tray. Dust with red chile sugar and serve with dark chocolate espresso shots.
Yield: about 2 dozen.
Red Chile Sugar
Ingredients: 2 C powdered sugar, 1 C red chile powder (We recommend Native Natural's Isleta Pueblo Red Chile. GET IT HERE
Method: Combine all ingredients in sifter, sift into bowl until well combined.
Yield: 3 C
Dark Chocolate Espresso Shot
Ingredients: 1 quart prepared espresso, 2 C dark chocolate shavings, 1/2 C sugar Pinch of salt 2 C cream
Method: Place cream in a saucepan. Over medium heat bring cream up to a scald (185 degrees F). Once cream is scalded, place chocolate, sugar, and salt in a metal mixing bowl, pour scalding cream over, and let sit for 2 minutes. After 2 minutes, whisk cream and chocolate until smooth and well combined. (If mixture starts to get cold, you may place it over a hot water bath to warm it up enough to combine.) Once chocolate is ready, prepare espresso per machine specifications, whisk warm chocolate mixture into hot espresso, and serve hot in 2 oz portions.
Yield: 48 oz (24 2-oz servings)