Beignets With Cafe Au Lait Icing
A few days in New Orleans and it was clear that the city is mad for Beignets... you can get them 24 hrs a day and people stand in line for them for ages! So here's our take on the little fried doughnut-like treats.
- 500 g strong white bread flour
- 7 g dried yeast (1 sachet)
- 3 tbsp caster sugar
- 1 tsp salt
- 200 ml whole milk
- 350 ml buttermilk
- 1 tsp vanilla extract
- extra flour to roll
- 1/2 tsp baking soda
- 1 l veg oil, to fry
- 100 g icing sugar
- 1 shot of espresso (25ml)
Start The Dough
Tip the flour into a stand mixer bowl or a mixing bowl.
Add the yeast and sugar on one side and the salt on the other.
Pour in the milk and the buttermilk along with the vanilla extract and baking soda.
Mix The Dough
Mix using a dough hook until everything comes together, then mix for another 5 minutes. No need to knead! It will be quite sticky before it rises.
Cover and leave the mix for 1 hour in a warm place (or leave overnight in the fridge).
Brew An Espresso
Brew a shot of espresso!
Cook The Beingets
Heat your oil to 180ºC when you’re ready to cook.
Flour a surface heavily, gather the dough into a ball, press it out flat, then roll it out to a ½ cm thickness.
Cut the rolled dough into roughly 5cm x 5cm squares.
Stretch the squares gently before carefully lowering a few at a time into the oil.
Fry a few at a time for about 60-90 seconds on each side, until they’re golden brown.
Remove from the fryer to a tray or plate lined with kitchen towel to remove excess grease.
Dust And Serve
Tip the icing sugar into a bowl and pour over the hot espresso.
Whisk it all up into an icing.
Serve a stack of beignets dusted with a little icing sugar while they’re still warm!
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