FAT TUESDAY BEIGNETS

loracepetic
Feb 28, 2017
3 min read

Since Mardi Gras is coming to an end, I thought that the only real way to celebrate is by eating Beignets!

Filled with chocolate, jam, vanilla, or even just topped with powdered sugar - these warm and fluffy treats WILL NOT let you down.

Making these is not that hard at all, it just takes time and patience. Since they're based on a yeast dough, allowing it to proof is crucial. Not once, but twice. So, if you have a little extra time on your hand, and you like Beignets - keep on reading to see the recipe!

INGREDIENTS (makes a pretty big batch)

7g instant yeast (1 sachet)
55g sugar
175 ml lukewarm water
pinch of salt
1/2 teaspoon freshly grated nutmeg
1 egg
120 ml whole milk
30g softened unsalted butter
450g flour, divided into three portions - 195 g, 230 g, 25 g
600 ml vegetable oil, for greasing and frying, approx.
powdered sugar, for the topping (or choose your preferred filling)

Grab a large bowl, and add in your sugar and yeast.

Then add your water, and mix with a fork to combine. Be careful to not add really hot water, since this can basically kill your little yeasts. Think of it this way - yeasts are living organisms, which feed themselves with sugar to "fart out" carbon dioxide, leaving you with a beautiful and fluffy dough. They enjoy the same temperatures that you as a human being would. So, if you wanna shower, do you want scolding hot water? Nope. This is why it's imperative to add lukewarm water, so that our little yeasts can have a nice and relaxing bath.

Leave this mixture aside for 5-10 minutes. You'll notice that a layer of froth will form on the top of the mixture - that's when your yeast is activated, and ready to go.

In the same mixture, add in your salt, nutmeg, and the egg. Break up the egg, and combine until it's incorporated in the mix. Then add in your milk, and repeat.

Switch to a wooden spoon, and add in the first portion of your flour. Mix until combined, then add in your softened butter. Follow up with the second portion of flour, and mix until combined. Tip the mixture on a floured surface, then add the last portion of your flour on top. Knead for approximately 5 minutes, or until you get a nice smooth dough.

Add the dough into a lightly greased bowl, cover with plastic wrap, and allow it to proof in a warm, draft-free place for 1 hour. I usually stick mine in the oven (of course without turning it on), so that it can rest without any disturbances. The dough should double in size - that's why I recommended using a big bowl.

When your 1 hour has passed, remove the wrap from the top, and punch your dough in the centre to remove the gas. Transfer to a floured surface, and roll it out to around 1 cm thickness. Now comes the part where you choose your shape!

Either cut squares with a knife, or circles with a cookie cutter or glass. I made them round, since that's the way I always used to eat them!

Once you shape them, transfer to a lightly floured baking sheet or a large plate which you've lined with non stick baking paper, cover with a kitchen towel, and allow them to proof one more time for approximately 30 minutes.

Lastly, fry them up in small batches on a medium heat until each side is lovely and golden.

It usually takes around 2 minutes per side. Transfer on a plate which you've covered with some kitchen towels to soak up the excess oil.

Top with powdered sugar, or poke a hole and fill with your favourite filling!

I used a plastic bag to pipe in the fillings - aka Nutella and Strawberry jam!