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French Beignets with Aged Blackberry-Ginger Balsamic Reduction

French Beignets with Aged 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 and 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. 
Take 1 cup of Blackberry-Ginger Dark Balsamic Vinegar. In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. This you do by bringing the balsamic to a low boil, stirring occasionally to prevent burning. Dip your spoon into the balsamic and when it coats the back of the spoon it should be ready. You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets. Note: you can also use this glaze for drizzling over grilled beef, goat cheese, baked apples and even ice-cream!
Makes around 2 dozen