New Orleans Style Beignets

When I researched recipes to make this deep fried doughnut/fritter, I came across two distinct recipe ratios. One looked far more unhealthy than the other and included ingredients such as evaporated milk and vegetable shortening. Sure, evaporated milk isn't that unhealthy but it is a far cry from being fresh. And shortening? Ugh. Perhaps the locals to New Orleans see it differently during Mardi Gras. I'm speculating that the shortening (versus butter) would make the dough a little bit more airy in texture. My only comparative taste sample were the ones I had at Toulouse Petit in Seattle. 

The recipe ratio comes from a Los Angeles Times recipe by chef Bryan Gilmore of the Creole Creamery in New Orleans.

Making Fat Tuesday fatter with fresh beignets

Ingredients


1 teaspoon plus 1/2 cup sugar, divided
1 envelope active dry yeast (2 1/4 tsp)
1/4 teaspoon sea salt
4 cups flour, divided
1 cup whole milk
4 tablespoons unsalted butter
1 large egg, at room temperature
powdered sugar, for dusting

Peanut oil and/or vegetable oil for frying, heated to 370 degrees F.


Directions

1. In a small bowl, combine 1/4 c warm water (110 degrees F) and 1 tsp sugar. Sprinkle yeast on top and let sit for 5 minutes. If the yeast is alive, it should be foamy and/or poofy looking.

2. In a stand mixer, whisk together remaining sugar, 3 cups of flour, and salt.

3. In a small saucepan, combine milk and butter. Gently heat until butter is melted. Pour warmed mixture into the flour and mix using a dough hook in the mixer. Add the egg, yeast mixture, and remaining cup of flour. Mix until a soft dough forms. Cover with another bowl or plate or plastic wrap and let the dough rise for 1-2 hours until doubled in size.

4. Divide dough into thirds and roll out until it is 1/4" thick. Use a pizza cutter to cut the dough into 2" wide strips, and cut the strips into squares. 

5. Heat the oil in a deep fryer or Dutch oven until the temperature reaches about 370 degrees F. Gently drop in 2-3 pieces of dough at a time. Use a metal slotted spoon to turn beignets over when browned on one side. Should take no more than 1 minute per side.

6. Remove fried beignets to a paper towel-lined plate. Sprinkle generously with powdered sugar. Serve hot.