👥10 people
⏲️2h 0m
🕐5m
🍽️dessert
These beignets are served with a vanilla creme anglaise.
Ingredients
- ½ cups whole milk
- 1 tablespoon instant yeast
- ¼ cup sugar
- 2 ½ cups all purpose flour plus extra for flouring work surface
- 2 ½ tablespoons buttermilk
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cream
- Vegetable oil spray for greasing bowl
- 1 quart vegetable oil for frying
- 1 cup powdered sugar for dusting
- For The Creme Anglaise:
- ½ cup milk
- ½ cup heavy whipping cream
- 1 tsp vanilla bean paste
- 3 large egg yolks, lightly beaten
- 3 tbsp sugar
Method
- For The Creme Anglaise: Place the milk, cream, and vanilla in a pot and bring to a simmer. In a separate bowl lightly whisk the egg yolks with sugar. Remove the milk mixture from the heat and slowly pour into the egg mixture while whisking(you want to temper the egg and not cook it so be careful not to add too much heat at once). Place the mixture back into the saucepan and cook on medium low heat stirring constantly until the mixture begins to thicken. Remove from the heat, strain, and either serve hot immediately or refrigerate and serve chilled.
- In a small saucepan, heat the milk over medium-high heat until small bubbles form along the edges and temperature is between 105 and 110°F. Transfer warm milk to the bowl of an electric stand mixer. Whisk in the yeast and 1 tablespoon sugar. Cover tightly with plastic wrap and set aside for 5 minutes. Mixture should be bubbly.
- In a large bowl whisk together remaining sugar, flour, baking soda and salt. Attach the dough hook to the mixer and add the flour mixture to the yeast mixture while mixing on low speed to moisten ingredients. Slowly add in the water and buttermilk then increase the mixer speed to medium and mix until dough comes together in a ball. Dough will still be wet and tacky.
- Spray a large bowl with cooking spray and transfer the dough. Cover the bowl tightly with plastic wrap and let proof for 2 hours.
- Turn the dough out onto a generously floured work surface, sprinkle the top with flour and roll out into a large rectangle that's approximately 1/3-inch. Use a sharp knife or pizza wheel to cut the dough into desired sizes.
- Preheat the Egg to 350º using indirect heat and a cast iron dutch oven. Fill the dutch oven with 2 inches of oil. Heat oil to 325°F. Using a heat-resistant spatula or shallow, heat resistant strainer, carefully drop beignets in the oil. Be careful not to crowd the beignets in the pan. After about a minute the dough will begin to puff up, then turn the beignets and fry until deep golden brown on both sides (about 1-2 minutes per side, use the color as your guide keeping a close eye on keeping the oil temperature as constant as possible). Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Set on a paper towel lined baking dish to cool. Once cooled slightly, heavily dust with confectioner's sugar and serve immediately with creme anglaise.
