Beignets

Name: Beignets
Cuisine: American
Ingredients: 80 g Lukewarm Water,; 2 1/4 TSP Active Instant Dry Yeast,; 2 Eggs Lightly Beaten,; 180 g Evaporated Milk,; 420 g Bleached All Purpose Flour,; 100 g Granulated Sugar,; 1 TSP Sea Salt,; Unsalted Butter Softened, 60g + More For Greasing; Canola / Peanut / Vegetable Oil, For Frying; Icing Sugar, For Garnishing; Homemade Compote, For Serving (Optional)

Daniel Lim @fatdoughsg

Singapore

I love waking up with a sweet breakfast morning during the Thanksgiving and Xmas season. Whether it is a Dutch Baby, a simple set of waffles or these lovely Beignets. I know I don't need to travel to Café Du Monde at New Orleans to taste these Beignets, I can simply make these in my home kitchen. So can you!

Beignet is actually a deep fried choux pastry which is popular in France, but somehow it found its way into New Orleans and eventually evolved into a donut served with icing sugar. Beignets are often served with café au lait, a French coffee with milk.

Tho I am not a donut person, but this just blow me away. They are light, fluffy and crispy at the same time unlike the greasy, overly sweet and dense donuts. I love having these Beignets with my strawberry compote. You can of cos serve them as it is or with any homemade or store-bought high quality compote or jam. You can my homemade compote recipe here. I hope you can give this recipe a try and have breakfast in bed not just during the Thanksgiving or Xmas season, but on every other morning.

Daniel Lim @fatdoughsg

Saved

Ingredients

80 gLukewarm Water,
2 1/4 TSPActive Instant Dry Yeast,
2Eggs Lightly Beaten,
180 gEvaporated Milk,
420 gBleached All Purpose Flour,
100 gGranulated Sugar,
1 TSPSea Salt,
Unsalted Butter Softened, 60g + More For Greasing
Canola / Peanut / Vegetable Oil, For Frying
Icing Sugar, For Garnishing
Homemade Compote, For Serving (Optional)

Saved

Steps

1

In a bowl, add in water and yeast.
Stir to dissolve the yeast.
Set aside for 5 mins.
After 5 mins, the yeast mixture should become foamy.
2

Add in eggs and milk.
Lightly whisk to combine well.
In a large mixing bowl, add flour, sugar, salt and butter.
Lightly stir to combine well.
Create a well in the middle.
3

Add the yeast mixture into the well gradually while still mixing.
Mix to combine well or until it comes together as a dough.
Knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 5 mins.
4

The dough should be very tacky.
Transfer the dough out onto a working surface and continue kneading for another 5 to 8 mins until smooth and slightly tacky. It should pass the "window-pane" test.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
5

Generously grease the bowl with butter..
Transfer the dough back to greased bowl.
Cover with cling film and let rise for 2 hrs or until doubled in size.
Punch down the dough to deflate the air.
6

Divide the dough into halves.
Transfer the dough onto a lightly floured surface.
Using a rolling pin, roll out the dough into a rectangular shape with a thickness of about 1/4 inch thick.
7

Cover with a damp lint free kitchen towel and let it rise for 30 mins.
It should have risen to about 1/2 inch thick and is light and fluffy.
Using a pizza cutter, cut them into squares.
Add oil into a dutch oven, about 2 inches in depth, over medium heat.
8

To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Gently drop the dough into the oil away from you.
Deep fry until golden brown on both sides.
9

Remove from heat and drain off excess oil in a wire cooling rack or a plate lined with kitchen paper.
Repeat the steps for the remaining dough.
Transfer the beignets onto a serving plate.
Lightly dust some icing sugar over the top.
Serve with your favorite compote or jam.