We’re back with another doughnut recipe! I’ve always wanted to try beignets – I was actually supposed to try some on my trip this year, but since that’s no longer happening I’ve had to resort to making them myself.
As with so many of the recipes I try, this one comes from the Binging with Babish cookbook, inspired by the incredible movie, Chef. It requires a decent amount of work – as with any yeasted doughnut, there’s kneading involved, but it’s not the most difficult recipe I’ve ever tried.
Since this is my first time ever trying a beignet I have absolutely no idea what they’re supposed to taste like (I guess doughnut-like?), but these are pretty damn good, even if I do say so myself. Not too sweet, super soft with a slight yeasty-tang which brings a more complex flavour profile – I’m definitely a fan!
What you’ll need (makes around 20 beignets):
- 118ml milk
- 355ml buttermilk, chilled
- 4 tsp active dry yeast (about 2 packets)
- 2 1/2 tbsp granulated sugar
- 623g bread flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Vegetable oil, for frying
- Icing sugar, for dusting
How to make:
- In a small saucepan, bring the milk to a bare boil over medium heat. Transfer the milk to a heatproof jug and stir in the buttermilk until tepid.
- Whisk the yeast and sugar into the buttermilk mixture until dissolved and set aside for 10 minutes.
- In a large bowl, whisk together the flour, baking soda, and salt. Add the buttermilk mixture and knead for about 5 minutes, until a sticky but smooth dough forms.
- Transfer the dough to a large, well-oiled bowl, cover with clingfilm and allow to rise for 1 hour, or until doubled in size.
- Fill a deep pot with vegetable oil to a depth of 3 inches, and heat over medium-high until the oil registers 187ºC.
- Scrape the dough onto a floured surface and roll to about 1/4″ thick. Using a pizza cutter, cut the dough into 3×5″ rectangles.
- Working in batches of 1-3 (depending on the size of your pot), carefully lower the rectangles into the oil and fry for 1-2 minutes. Flip, and allow to cook for a further 30 seconds on the other side.
- Use a spider to transfer the beignets to a wire rack over paper towels to drain. Repeat with the remaining beignets until all are fried, adjusting the heat to maintain the temperature.
- Transfer the beignets to a plate and very generously dust with icing sugar. Serve warm!
I will say these were a little more time-consuming than I’d anticipated, mostly because I had to fry them one by one, but boy did they go down well with my family. Since this recipe yields so many beignets, you can absolutely freeze them and just reheat in the microwave for 30 seconds whenever you need your beignet fix!
I hope you guys enjoyed this post, let me know in the comments if you’ve ever tried a beignet and whether you’ll be trying out this recipe! See you next time,