If you have liked me on Facebook then you know that I have been looking forward to cool weather for weeks now. You would also know that thew main reason I wanted fall to be here so bad is for these beignets. I don’t know about you, but I love beignets. Like, a lot. And a lot of people ask me what the heck they are when I start to talk about them. 😯 WHAT!? So if you don’t know what they are already, they are essentially the better version of a doughnut that has been cut into a square, fried, and topped with powdered sugar. You also have to have a good cup of cafe au leit to go with it.
As promised on Facebook, I have taken step-by-step pictures for you because it is a little more complicated than a peanut butter and jelly sandwich. Making beignets not hard, but people tend to get freaked out when a recipe calls for yeast. So here we go!
First you will need to whisk together the water, cream, eggs, sugar, salt, and yeast.
Mix in some of the flour until smooth.
Then add your softened butter…
and the rest of your flour.
Until no dry patches remain. Try not to over stir, because we don’t want the gluten strands to develop. We want nice pillow-y soft goodness.
Then let it rise for 1-2 hours, or chill for up to 24 hours. It should puff slightly.
Pour out the dough and gently fold it ove itself, left to right and top to bottom, until you have a sort of rectangular shape. This will take 2-4 folds.
Now roll the dough out into a 1/4 inch thick rectangle. Make sure you flour your counter top because this dough will stick, and it is no kind of fun to try and scrape of stuck dough when you are trying to keep the air bubble in.
Cut the dough into two inch strips. This picture was LOADS of fun to take by the way! Standing on top of a chair holding a knife down to the counter, camera in my left hand when the button is on the right side, awkwardly trying to see what the picture looks like from the side of the camera. You’re welcome.
Cut the dough into squares, strip by strip, because the edges aren’t perfect and you won’t be able to make a perfect grid.
Next, preheat your oil to 360 degrees Fahrenheit. Which on my oven is just in between medium and medium-high. Let it heat up for 5-10 minutes and to check it put a little corner of dough in. If it sinks, bubbles and then floats back to the top within 20 seconds its good. If you have a candy thermometer you can check your oil that way. If it burns rather quickly…turn the heat off and let it cool for a bit before trying again.
By the time you have fried them all up…you have probably eaten three (or nine). BUT THAT’S OKAY! It’s all part of the process.
I mean, look at that goodness! Tell me you don’t want to just stuff that delectable fluffy, pillow-y softness into your salivating oral cavity.
Now your gonna want to put some powdered sugar in a fine mesh strainer, and stir in some cinnamon (if you don’t have any, cardamom works well too).
Also, don’t get a picture of this step, because your tired of doing acrobat tricks, camera in hand just to get a dang picture.
Sprinkle the tops to your preference. And probably eat three more before letting anyone else in the kitchen….
So there you have it! I know you are going to love them! These make great party snacks, breakfasts, desserts, or gifts. I think tomorrow I will make a large batch for the freezer, and one or the fridge so I can just pull out pre-made dough when I want some. Since the proofing of the dough is what takes most of the preperation time up, cutting that step out would be a pretty stinkin’ awesome thing.
Here’s the recipe: