Fry your way through February with traditional beignets - Chesterfield Observer

PHOTOS BY JENNY McQUEEN

I’m going to go out on a limb here and say that everyone likes doughnuts. Whether chocolate, frosted, filled, glazed or plain – everyone can get in on the doughnut love. With all of that fervor for this timeless fried confection, there are few things more disappointing than a bad doughnut: getting your hopes up just to bite into a soggy mess.

Fried dough dates back generations, but the concept we know as a doughnut was brought to the American culinary scene by Dutch immigrants in the early 1800s. In my opinion, there is one doughnut that shines above the rest: the beignet (pronounced ben-YAY). These classic New Orleans doughnuts consist of a simple yeast dough and a sprinkling of powdered sugar (I add a touch of cinnamon, because it’s delicious). And with cold weather upon us and Mardi Gras approaching, it’s the perfect time for making beignets at home.

The first thing to know about making a delicate yeast dough is to watch your temperatures. You want your water to be nice and warm (110 degrees is the standard) so that the yeast can “wake up” and start snacking, but not too hot or you’ll kill the yeast. The yeast chowing down on sugar and subsequently creating air bubbles is what gives yeast dough its rise, and without those precious air bubbles, your dough will be dense and unappetizing.

You also want to have a warm space for the dough to rise once combined. I still use a trick passed down by my grandmother. When you’re ready to start making your dough, turn your oven on to its lowest setting. Combine your ingredients, and when you’re ready to knead, turn the oven off and crack the door open. Once you are done kneading and ready to let the dough rest and rise, the oven will be the perfect temperature for proofing.

The other temperature to watch is that of your fry oil. You want to make sure your oil gets to 350 degrees before you put your dough in. This high temperature is essential for the signature pillow puff that we see in traditional beignets. The best way to monitor it is with a high-temp thermometer, easily purchased at any store that sells kitchen utensils. These thermometers are built to sit in the pan the entire time you’re cooking (often made to clip onto the side of the pot).

Traditional Beignets
Yield: About 25 beignets

1 packet active dry yeast
1 cup warm water
1/3 cup plus 2 teaspoons white sugar
1 Tablespoon packed brown sugar
2 eggs
¾ cup evaporated milk
6 cups flour, divided in half
½ teaspoon salt
5 Tablespoons butter, room temperature
4 cups fry oil (peanut is best but can be substituted if there are allergy concerns)
¾ cup powdered sugar
½ teaspoon cinnamon

In a small bowl, combine warm water, yeast and two teaspoons of white sugar. Mix gently to combine and set aside until frothy, about 10 minutes.

Lightly grease a large bowl with butter or shortening, set aside.

In another large bowl, or the bowl of a stand mixer, combine eggs, . cup white sugar and 1 tablespoon brown sugar and beat until well combined. Add milk, half the flour and the salt and beat until well combined. Add the butter and yeast/water mixture (taking care to get everything that might have settled on the bottom of the bowl) and mix on low speed until combined. Add the remaining flour and knead for 10-12 minutes until dough forms a cohesive ball.

Place dough in the pre-greased bowl, cover with a towel and sit in a warm spot. Allow to rise for about 2 hours until dough has doubled in size.

Pour 4 cups of oil into a large pot and set over high heat.

Turn dough out onto a floured surface and roll to ½ inch thick.

Using a pizza cutter, cut dough into a grid of 2-inch squares.

Drop into 350 degree oil and fry 1-2 minutes per side until golden brown.

Remove from oil and place on a wire rack to cool.

Combine your powdered sugar and cinnamon and dust beignets to your heart’s content.

Let's block ads! (Why?)

"traditional" - Google News
February 19, 2020 at 11:02PM
https://ift.tt/2HDHGZL

Fry your way through February with traditional beignets - Chesterfield Observer
"traditional" - Google News
https://ift.tt/36u1SIt
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update

Bagikan Berita Ini