| This recipe is liked by 0 person(s). |
BEIGNETS
Nb persons: 0
Yield: 16 LARGE OR 32 SMALL BEIGNETS
Preparation time:
Total time:
Source: Mosquito Supper Club
| Eating beignets never gets old; we have them for breakfast on the bayou, but also as an afternoon treat. In New Orleans, sitting and eating beignets with a piping-hot cup of chicory coffee in the French Quarter during a rainstorm or at 3:00 a.m. is one of the great pleasures of living in our old city. We eat our beignets with cane syrup on the bayou and with powdered sugar in the city. | |
| 3/4 cup (190 ml) | warm water, (105° to 110°F/40° to 45°C) |
| 1/4 cup (60 g) | raw unrefined sugar 1/2 tablespoons active dry yeast 1/2 cup, (120 ml) milk |
| 1 large | egg, beaten |
| 1/2 teaspoon | kosher salt |
| 2 1/2 cups (370 g) | all-purpose flour, plus more for dusting |
| 1/2 cup (65 g) | freshly milled flour, preferably Ruby Lee (see Resources) |
| 2 tablespoons | leaf lard or shortening, at room temperature, plus more for the bowl Peanut oil, for frying |
| Powdered sugar, for serving | |
| cane syrup, alternative | |
Put the warm water in a large bowl and stir in the raw sugar and yeast. Let stand for 2 minutes to allow the yeast to bloom.
Add the milk, egg, and salt and stir to combine.
In a medium bowl, stir the flours together. Stir half the flour mixture into the milk mixture, then add the lard. Add the remaining flour mixture and use a fork or your clean hands to bring the dough together.
Turn the dough out onto a floured work surface and knead until smooth, about 8 minutes. Grease a large bowl and put the dough in the bowl. Cover with a clean dish towel and set aside in a warm, draft-free spot until doubled in size, 30 minutes to 1 hour, depending on where you live.
Turn the dough out onto a floured surface and roll it into a 10 X 10-inch (25 X 25 cm) square. Using a pizza cutter, cut out 1- or 2-inch (2.5 or 5 cm) squares. If you have the space, you can let them rise on your counter; if not, transfer them to a baking sheet lined with parchment or a silicone baking mat. Dust the squares lightly with flour, cover with a clean dish towel, and let rise until doubled in size, about 45 minutes.
Fill a cast-iron skillet with 4 inches (10 cm) of peanut oil and heat the oil over medium-high heat to 370CF (185°C). (Alternatively, use a tabletop fryer.)
Working in batches, add the squares of dough to the hot oil and fry until golden brown, 3 to 5 minutes. Use tongs to transfer the beignets to paper towels to absorb excess oil.
Serve warm beignets dusted with powdered sugar or with cane syrup for dipping.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe