Beignets

 

   Beignets pronounced benyeys, are little pillows of dough that is fried and then drenched in icing sugar. I say drenched because it is literally coated in icing sugar, so much icing sugar that when you bite into it you get a sugary moustache.  This delicious treat is a speciality of New Orleans and I found the recipe in a book my sister gave me before she left for New Zealand.

The dough is almost the same as doughnuts, basically, this is a type of doughnut.  Once the dough is kneaded, let it rise for an hour and a half and then punch it down and roll it out. But not so thinly. Cut into 2-inch pieces can be squares or diamond shapes.

Then cover with a damp cloth and let the dough pieces rise for about 45 minutes. Then heat oil for deep frying and then fry the dough pieces in batches. Don't let the oil heat up, cook on medium to low heat. Flip the dough pieces for even cooking. Drain on kitchen paper and while still warm drop them into a bowl of sifted icing sugar and toss them in icing sugar. 

Enjoy these warm with some coffee! Kids will love making these and since its the midterm holidays a great recipe for them to try at home and enjoy!

Author: Nammi

Beignets

Ingredients

• ½ cup milk
• 15g ( 1tbsp) margarine or butter
• 2 tbsp sugar
• 1 tsp yeast
• 1 ½ cup flour plus an extra ¼ cup , sifted
• ¼ tsp salt
• 1 egg, beaten
• 1 cup icing sugar, sifted ( approximate)
• Oil for deep frying

Instructions

1. Place the milk and butter in a small saucepan along with butter, place over low heat and warm gently. Once the butter melts, remove and pour into a large bowl and let it slightly.
2. Once the milk mixture is cool enough to touch (lukewarm, stir in sugar and sprinkle the yeast) Let the mixture froth ( 10 minutes)
3. Add the egg and mix gently.
4. Then start adding flour little by little mixing as you go until you use up all of 1 and half cups. If the mixture looks too wet add some of the extra flour. The mixture should be slightly sticky but manageable.
5. Dust the work surface with some flour and knead the mixture for a few minutes till you get a nice smooth dough.
6. Place in a lightly oiled bowl, cover with a damp cloth and let It rise for about 1 hour.
7. Punch down the dough, knead to remove the air pockets, and then roll into a 1 cm thick rectangle.
8. Cut into 1-and-a-half-inch or 2-inch squares.
9. Remove to an oiled tray, cover with a damp towel and let it rise for another 30 to 45 minutes.
10. Take a large tray or bowl, add the sifted icing sugar, and set aside.
11. Heat oil, once the oil is hot, not too hot, medium-low heat, drop pieces of the risen dough into the oil and fry till golden, flip to cook the other side. Fry in batches and don’t crowd the pan.
12. Drain into a kitchen paper or colander. Repeat with the rest of the dough. Don’t let the oil get too hot.
13. Once the oil has drained off, and the beignets are still hot, pop them into the icing sugar tray and toss through, so it is completely covered with icing sugar. Some like to dust but I like dredging with icing sugar and you get a sugar mustache when you eat it.
14. Enjoy warm with a cup of coffee.

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