Monday, March 7, 2011


Oh I wish I were a chunck of deep fried dough! That is what I'd always want to be!

Yes, I would go to New Orleans for the Crawfish and Beignets alone. Oh and maybe at the end of April to see Edward Sharpe playing with Mumford and Sons (can you imagine- good concert!). So instead of going to New Orleans for Mardi Gras by my lonesome (that would be some trouble if you asked me!) I have decided to make Beignets myself...

check it:

1 c. whole milk
1/4 c. + 1 Tbsp. sugar, divided
1/4 c. vegetable oil
1 tsp. table salt
3 1/2-4 c. all-purpose flour
1 scant tablespoon dry active yeast
1/2 c. warm (about 105 degrees) water
1 egg
Peanut oil for frying

In a small saucepan, combine the milk, 1/4 c. sugar, vegetable oil, and salt.  Heat over medium heat until small bubbles form around the edges of the pan.  Remove from heat.

While the milk is heating, combine the yeast and 1 Tbsp. of sugar with 1/2 c. water.  Allow to stand for 10 minutes or until it’s very bubbly.

In the bowl of a stand mixer, combine the heated milk and 2 c. flour.  Mix, scraping the bowl occasionally, until smooth (about 2-3 minutes).  Add the egg and mix until well-combined.  Add the yeast mixture.  Add enough flour to make a soft dough that slightly sticks to your finger.

At this point, you can either place the dough in a bowl sprayed with non-stick cooking spray and cover with a piece of sprayed plastic wrap and refrigerate the dough up to 1 day or you can roll the dough out on a lightly floured surface.  Either way, when you roll it out, roll it into a large rectangle about 1/4″ thick.  Using a pizza wheel, cut the dough into about 3″x4″ rectangles (accuracy doesn't matter, we are talking about fried pieces of dough with powdered sugar here).  Slightly separate the dough pieces and cover with a clean cloth.  Allow to rise for 30 minutes.

When the dough has about 15 minutes left to go, heat 2-3 inches of peanut oil in a large skillet or saucepan to 325 degrees (just use a candy thermometer).  When the oil is heated, fry the dough pieces for about 90 seconds-2 minutes per side or until they are golden.  Carefully remove from the oil and allow to drain on a paper towel-lined baking sheet. 

Place some powdered sugar in a fine-mesh strainer and sprinkle the powdered sugar generously over the beignets.  Serve immediately (though, like pancakes, they are totally okay to eat when cold)

Makes about 24-30 beignets.


Bathwater said...

My friend Tinkerbell is in New Orleans right now, I can only imagine the trouble she is getting into.

amourissima said...

Amazing, delicious trouble!