Beignets (ben-yays) are no longer just a Jackson Square treat out of New Orleans. Make your own delicious, pillowy, fried dough treat covered in powdered sugar in the comfort of your own home!
Everyone that visits New Orleans comes back to the Chicago area & raves about these delicious, pillow, fluffy fried dough treats that they indulged in while visiting Jackson Square. I've made my take on these French treats for those that have visited New Orleans & I've been told that the NOLA treats have nothing on my Beignets!
As far as making dough from scratch this recipe is on the tougher end, however, any kitchen novice should be able to tackle these treats on their own!
What you will need:
3/4 cup warm water
1 packet dry yeast (2 1/2 teaspoons)
1 tea cane sugar
1/4 cup cane sugar
Pinch of sea salt
1 egg, beaten
1/2 cup sweetened condensed milk (see Chicago Johnny’s recipe)
5 cups whole wheat flour
2 Tbl butter (softened)
Powdered sugar for topping
1 packet dry yeast (2 1/2 teaspoons)
1 tea cane sugar
1/4 cup cane sugar
Pinch of sea salt
1 egg, beaten
1/2 cup sweetened condensed milk (see Chicago Johnny’s recipe)
5 cups whole wheat flour
2 Tbl butter (softened)
Powdered sugar for topping
Olive oil for frying
Mix together water, yeast, & 1 tea of cane sugar. Let proof for 5 minutes. Your mix should get foamy & smell like freshly baking bread.
Add to your mix all remaining ingredients save butter & flour. Mix ingredients together well. Add 1/2 of your flour & begin to knead. Once dough has come together add your butter (softened) & knead again. Finally, add the rest of your flour & knead again.
If you used a mixer with a dough hook, take out your dough & knead by hand for 2 minutes. If you were already kneading by hand you can skip this step. Cover & refrigerate your dough for 4 hours up to overnight.
Take out your dough, roll it to about 1/4” thickness & cut into 2” x 4” squares. Let your squares rise to about 1/2" thickness by sitting out at room temperature.
Fry your dough in 360 degree olive oil (you are essentially frying at 350 degrees but because your dough is cold it will bring down your oil temperature each time you fry, so bring your oil up to 360 degrees between frying each Beignet).
Flip your Beignet when the bottom side is browned & crusty. Once both sides are fried golden & crusty, spoon out with a slotted spoon onto a wire rack & coat the top side with powdered sugar.
Enjoy warm or room temperature. Makes 15-19 2” x 4” Beignets.
Follow along with our YouTube video:
Follow Chicago Johnny's on Twitter & Instagram @ChicagoJohnnys & on Facebook!
No comments:
Post a Comment