Hello Bakers,
A few weeks ago - I had a request to feature beignets on the blog for Mardi Gras. The request came on my show, The DoughDr - Saturdays at 12:00 PST on Instagram @BakingwColette.
Perfect, Beignets are easy - the dough goes together quickly - one bulk fermentation and the dough chills for a few hours or overnight - so the dough can be made ahead.
Once fried they are garnished with a snowfall of powdered sugar - sauce chocolate or dulce de leche is optional. Enjoy your baking and your Mardi Gras!
Equipment:
Medium to large pot for frying, deep fry thermometer, digital if possible, stand mixer fitted with the dough hook, scale, spider, pizza cutter, ruler, small baking lined with parchment paper for before frying, small baking tray lined paper towels for after frying.
Medium bowl for powdered sugar, strainer or powdered sugar dredger.
Fryer Set Up
Dutch Oven (minimum 4 quart)
Canola or vegetable oil (48 ounces) minimum
Thermometer to check oil temperature
Note***Oil for donuts can be reused several times if it is used to only fry donuts.
Let the oil cool and then strain - I use the original oil bottle to store my donut oil when cool.
Dough Ingredients
Yield: 32 1” Beignets
Beignet MEP
128g water (80 degrees)
85g milk
6g instant yeast
1 large egg (50g)
424g bread flour
8g vanilla (2 teaspoons)
57g sugar
28g unsalted butter
1g (1/2 teaspoon) salt
In a stand mixer fitted with a dough hook, combine yeast and water. Stir gently for a few seconds and let sit for 5 minutes
Add the remaining ingredients and mix on low speed for 4 minutes and then speed 2 for 2 minutes. Knead briefly by hand to smooth out the dough. It will be soft and pillowy.
Place the dough in a buttered bowl to bulk ferment or rise until doubled in size (about 1 hour at 72 degrees) can take longer if the kitchen is cooler. The dough will have doubled in size and have no springback when poked.
Gently degas the dough and place in a buttered bowl or buttered plastic bag. Cover and refrigerate overnight. If you want to make the beignets same day, chill the dough for a few hours and then proceed with the rest of the recipe.
Chill for a few hours or overnight in a Ziploc bag or in a covered bowl
After removing the dough from the refrigerator, place it on a light floured work surface and roll out into a rectangle 1/2” thick - it will measures approximately ______________. Try to square off the corners as best you can. Cut the dough into 1” squares - use a pizza cutter and a ruler to measure. Cover the dough with a piece of plastic wrap while the oil heats.
Heat the oil to 350 degrees and fry the dough squares six at a time until the are golden brown about 1 1/2 minutes on each side - flip with tongs or a spider.
Drain on paper towels and sprinkle heavily with powdered sugar while still warm.
Serve and Enjoy. Beignets are best the day they are made.