Category Archives: Beignets

I Wish I Was In New Orleans. (Not really)

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Tom Waits wrote: “Well, I wish I was in New Orleans, I can see it in my dreams,
Arm-in-arm down Burgundy, a bottle and my friends and me.”

I wrote: “I made beignets this morning and ate nearly enough to be sick, but not enough to be sick of them. I promised myself I would give them a try after I bought my deep fryer. Why, oh why did I wait so long?“

These were spot on for Cafe du Monde beignets. QC just sort of sighed when she ate hers. One of my Neighborhood QC Cadre said: “Oh my!!!! Unimaginably delicious.”

Beignets

INGREDIENTS
• 3/4 c warm water between 110⁰F
• 100 g (1/2 c) granulated sugar
• 2 1/4 teaspoons active dry yeast (1 envelope)
• 1 large egg room temperature
• 120ml (1/2 c) room temperature milk
• 10 ml (2 tsp) vanilla extract
• 450 g (3 3/4 c) All Purpose flour
• 1 tsp salt
• 42 g (3 Tbl) room temperature unsalted butter
• vegetable oil for deep frying or peanut oil
• 60 g (1/2 c) powdered sugar

METHOD

  1. Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.
  2. Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.
  3. Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.
  4. Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.
  5. Transfer the dough to a large, lightly oiled bowl then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours. (Dough weighs 926 g.)
  6. Add about 3 inches of oil to a large pot fitted with a candy thermometer and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.
  7. Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.
  8. Once the oil reaches 360⁰F add the beignets 3-4 at a time; fry until the bottom is puffed and golden ( 1 – 1½ minutes,) flip over and remove with a spider or slotted spoon once the bottom is golden too.
  9. Place onto the paper towels then dust with powdered sugar and enjoy!