Beignets
In France, a beignet is fruit that is dipped in batter and fried, what we would call a fritter. But in the United States, a beignet is a square doughnut, made popular in New Orleans, at the Café du Monde.
INGREDIENTS | YIELDS 10–12 BEIGNETS
- ¾ cup warm milk
- 2 tablespoons honey
- 1¾ teaspoons active dry yeast (1 package)
- 2 tablespoons melted butter
- 2–3 cups bread flour
- 1 teaspoon kosher salt
- 3–4 cups canola oil
- ¼ cup powdered sugar
Stir together milk, honey, and yeast. Rest 10 minutes until foamy. Add butter, 1 cup bread flour, and salt. Stir together to form a smooth paste. Add enough remaining flour to form a firm dough.
Turn onto a floured surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with a warm, moist towel, and rise until doubled in volume, about 1 hour.
In a heavy, high-sided frying pan, heat canola oil to 350°F. Turn dough onto a floured surface and with a rolling pin, roll to ¼ ″ thick; then cut into 2″ squares.
Working in batches, fry 1–2 minutes on each side, until evenly browned. Drain on paper towels. Dust with powdered sugar before serving.
Safety First
Keep deep-frying painless by remembering a few simple safety tips. First, keep pot handles turned toward the wall, to prevent accidental tipping. Second, drop items into the oil using an “away-from-you” motion, to prevent hot oil splashing on you. Finally, drain items on paper towels, but keep the paper towels well away from the flame.
