23 Oct Almond Beignets
ALMOND BEIGNETS (Pronounced Ban-Yay) This is my almond version of a classic New Orleans Donut made at the Café Du Monde in the French Quarter across from Jackson Square. Served with strong Chicory Coffee or French-roast Lattes, these square cut, powder-sugared donuts are heaven in your mouth! Celebrate the holidays with Almond Beignets; my sweet, fluffy pillows of love! My friends and family love them & so will yours!
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- • 2 1/4 cup whole milk
- • 4 teaspoons active dry yeast
- • 2 1/2 tablespoons sugar
- • 1 Teaspoon Almond Extract
- • 3 1/2 cups bread flour plus extra for flouring work surface
- • 1/2 teaspoon baking soda
- • 1/4 teaspoon salt
- • Peanut oil or Safflower for frying
- • Confectioners' sugar for serving, as much as you think you'll need—then double that!
- Heat the milk in a small saucepan over medium heat until small bubbles form at the surface. Remove from the heat and then pour in a stand mixer bowl.
- Whisk in the yeast and the sugar and set aside for 5 minutes.
- Add the baking soda, flour, salt, and mix on low speed 3 to 4 minutes use a dough hook (if you have one) until the dry ingredients are moistened.
Increase the mixer speed to medium and continue mixing 1 to 2 minutes more until the dough forms a loose ball but is still wet and somewhat tacky Rest the dough
- Cover the dough in a bowl and set aside in a draft-free spot for 1 hour.
Prep for cooking
- Pour enough peanut or Safflower into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes).
- Line a plate with paper towels sprinkle with confectioners’ sugar and set aside.
- Lightly flour the work- surface and turn the dough on it.
- Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round.
- Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle.
- Let the dough rest again for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).
- Gently stretch a beignet lengthwise and carefully drop it into the oil.
- Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes.
- Transfer to the prepared sugared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, serve with hot Café Au Latte
YOU CAN MAKE THIS DOUGH UP TO 8 HOURS AHEAD OF TIME
- Line a baking sheet with parchment paper and spray it with nonstick cooking spray.
- After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top.
- Wrap the entire baking sheet with plastic wrap and refrigerate.
- The beignets can be fried straight from the refrigerator.
Author Darwun St. James Blog http://www.darwun.com/blog/