Beignets
How to make Beignets Recipe - Rua Recipe From Jason Myers at Portland, OR
Makes Approximately 25 Beignets
Ingredients:
1 ½ tsp (5g) active dry yeast
¾ cup (177ml) lukewarm water
¼ cup (50g) packed light brown sugar
1 tsp kosher salt
½ tsp vanilla extract
½ cup (122g) evaporated milk
2 tbsp (28g) vegetable
shortening
1 egg, lightly beaten to break yolk
3 ¼ cups (323g) all-purpose flour,
plus more for kneading
Vegetable oil, for frying
½ cup (65g) powdered sugar
Method:
Add the yeast and water to a stand mixer. Turn the mixer on low. Add the brown sugar, salt and vanilla. Continue to mix for about 2 minutes. Add the evaporated milk, shortening and egg. Continue mixing on low for another 2 minutes.
Add half of the flour and mix on low for 1 minute. Add the remaining flour and mix for 4 more minutes. Make sure that all of the liquid has been incorporated into the flour. The mixture may still be lumpy but do not overwork the dough or you’ll get a tough beignet.
Scrape the dough into a large bowl using a rubber spatula. Cover with plastic wrap and chill for at least 8 hours.
Place the dough on a heavily floured surface about 2 ½ by 2 ½ feet (76 by 76cm). Liberally dust the surface of the dough with flour until it is no longer sticky. Using a rolling pin, roll out the dough gently, flouring any sticky spots, until it is slightly thicker than 1/8 inch (3mm).
Pour the oil into a deep pot or fryer to a depth of 3 inches (7.5cm) and heat to 375°F (191°C) on a deep-fat thermometer.
Using a pastry wheel or a pizza cutter, cut the dough into 2 by 2-inch (5 by 5cm) squares. The squares will probably contract a bit and end up being more of a rectangular shape. In small batches of 5 at a time, place the beignets in the hot oil. They will sink to the bottom before rising to the top. Once they surface, use metal tongs to flip them over a few times in the oil until they start to puff up. Once puffed, let the beignets sit in the oil until one side is golden brown and then flip to brown the other side.
Remove the beignets from the oil and allow to cool slightly. Place 5 beignets in a small paper bag, add 1 tablespoon (8g) of powdered sugar and shake to coat. Enjoy immediately.
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