Swine & Sea — Beignets — French Creole Recipe

Beignets

I've never been a huge doughnut fan but a Beignet I can always get behind. Traditionally they are served sprinkled with powdered sugar and a cup of Chicory coffee, which is a tasteful amazement in itself. Like all delicious things, this recipe takes time. I typically served them with a selection of jams, or topped them with soft scrambled eggs and a some olive salad for a more savory option. No matter how you top your, freshly fried is the only way to enjoy these.

Recipe

  • 1 cup

    whole milk , lukewarm

  • ½ cup

    granulated sugar , divided

  • 1 package

    dry yeast

  • 4 cups

    all-purpose flour , divided

  • ½ cup

    butter , melted

  • 1 ½ tsp.

    Kosher salt

  • 1 tsp.

    pure vanilla extract

  • 6 cups

    canola oil
  • powdered sugar
    Step 1

  • Pour the warm milk into a large mixing bowl.

    • Step 2

  • Mix 1 Tbsp. of the granulated sugar, the package of yeast and a large Tbsp. of the flour into the milk. Whisk until both the sugar and the yeast have dissolved.

    • Step 3

  • Keep whisking until bubbles have developed on the surface and the mixture begins to foam.

    • Step 4

  • Add the remaining amounts of granulated sugar and flour into the wet ingredients. With your hands, fold the dry ingredients into the wet. Once all incorporated, knead the dough in the bowl for about five minutes.

    • Step 5

  • Cover the bowl with plastic wrap and refrigerate for 6 - 8 hours. I typically do the above steps the night before.

    • Step 6

  • Remove the dough the refrigerator. On a lightly floured surface, roll your dough out to a thickness of ¼ inch.

    • Step 7

  • Cut the dough into 2" squares and loosely cover and let the beignets rise for 1 hour. Feel free to take scraps and repeat Step 6.

    • Step 8

  • In a cast-iron skillet, heat the oil to around 350°.

    • Step 9

  • In small batches, fry the Beignets for around 30 seconds on each side. This is when you don't want to be distracted. Beignets will not only fry quickly, but burn quickly. I like to use a wooden spoon to flip and a spider strainer to remove the beignets from the hot oil.

    • Step 10

  • Remove the beignets from the oil and drain on paper towels.

    • Step 11

  • Place the powder sugar in a fine mesh strainer and dust the beignets with powdered sugar while they are still warm. Though feel free to put the powdered sugar in a brown paper bag and then shake the beignets inside of the brown paper bag.