Beignet (pronunced ben-yay; French: [bɛɲɛ], literally bump), is the French term for a pastry similar to a turnover made from deep-fried choux paste Beignets are commonly known in the U.S. as a dessert served with
powdered sugar on top; however, they may be savory dishes as well and
may contain meat, vegetables, or fruits They are traditionally prepared right before consumption to be eaten
fresh and hot. Variations of fried dough can be found across cuisines
internationally; however, the origin of the term beignet is specifically
French. In the U.S., beignets have been popular within New Orleans
Creole cuisine and are customarily served as a dessert or in some sweet
variation. They were brought to Louisiana in the 18th century by French
colonists, from “the old mother country”and became a large part of home-style Creole cooking, variations often
including banana or plantain – popular fruits in the port city Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar (served in threes), coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986
NOLA Beignets
2 1/2 teaspoons active dry yeast (1 envelope)
3/4 cup water (110 degrees F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 beaten egg
1/2 cup evaporated milk
3 1/2-3 3/4 cups all-purpose flour
1/8 cup shortening
vegetable oil (for frying)
powdered sugar (in a shaker or sifter)
Directions:
1 Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
3/4 cup water (110 degrees F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 beaten egg
1/2 cup evaporated milk
3 1/2-3 3/4 cups all-purpose flour
1/8 cup shortening
vegetable oil (for frying)
powdered sugar (in a shaker or sifter)
Directions:
1 Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
2
Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
3
Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
4
When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
5
At this time I always turn the dough onto a floured bench to
finish by hand, just like when I make bread; it's a touch thing.
6
Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
8
After the dough has doubled in bulk, punch it down and turn it
onto a floured surface and roll out into a rectangle that is about
1/2-inch thick.
9
With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
10
Now cut into diamond shapes by making diagonal cuts in the opposite direction.
11
Place the Beignets on a floured baking sheet to let rise about
40 minutes in a warm place (I place them in a barely warm oven).
12
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
13
Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
14
When they are golden brown, flip them over until golden brown on
the other side (They go pretty quickly so start checking them right
after they go into the oil).
15
Remove to paper towel lined plates to drain.
16
Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
No comments:
Post a Comment