FRENCH QUARTER BEIGNET RECIPE
INGREDIENTS
Wet Ingts:
350ml lukewarm water
2 large eggs
250ml evaporated milk
Dry Ints:
1kg Bread Flour (All purpose flour works great too, you may need to add a little more though while kneading)
7g INSTANT yeast
110g brown sugar
6g salt
1/4 level cup of shortening (I used Crisco)
Oil for frying
Powdered sugar for coating
Extra flour on the side for kneading
NOTE: You can use active dry yeast, but you will then need to bloom it first in the water and sugar first before adding it to the rest of the ingts.
METHOD:
1.) Mix your dry ingredients in a bowl, and then wet ingredients in a separate bowl.
2.) One it reaches a pancake batter consistency, add in your shortening and break it up with your whisk. It will be lumpy, that’s okay.
3.) Add the rest of the dry ingredients a few spoonfuls at a time, until it comes together in a solid mass.
4.) Flour your counter, and begin kneading your dough for about 5-7 minutes or until it passes the WINDOWPANE TEST. This means that a small portion of your dough should be able to stretch out into a thin film, resembling a window. Then you know the gluten is ready and you can proof.
During this kneading process your dough will be very sticky, keep adding a little more flour just to manage kneading until it’s ready. Do remember that flour brands/quality and elevation is different for everyone, so if the dough seems too sticky to handle, you may need to just keep adding a little more at a time until its manageable.
5.) Lightly grease a bowl, and transfer your dough for about 2 hours or until it’s tripled in size.
6.) Turn the dough onto a well floured surface, and begin rolling out your dough into about a 1/2 inch thickness rectangle.
7.) Trim the sides with a pizza cutter to make it even, then divide your dough into equal squares of your choice. See video for reference.
8.) Heat up deep frying oil to 350F, or you can test the oil temperature by dropping in a piece of dough. Again, please see video for reference.
9.) Cook the dough on both sides, about 2 minutes one side and 1 minute the other, or until it becomes golden brown. Don’t let your oil get too hot or it will burn the dough before it gets cooked. Adjust stove accordingly.
10.) Drain your beignets on a cooling rack for a few minutes.
11.) Place some powdered sugar into a ziplock bag, and then toss each donut inside until they are fully coated.
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MUSIC: Tea and Crumpets by Dylan Sitts (Epidemic Sound)
END SCREEN: Ftockcom (pixabay)
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