Our Creole Blend inspired us to make our other favorite New Orleans delicacy, the beignet. We're partial to King Arthur's Classic Beignet recipe.
Serves: 10 (30 beignets)
Prep time: 9 hours, 25 minutes
Cook time: 15 minutes
1/2 cup (113g) water, lukewarm
1/2 cup (113g) milk, lukewarm
2 tablespoons (28g) butter, melted
1 large egg
1 teaspoon vanilla extract
1/4 cup (50g) granulated sugar
2 teaspoons (12g) salt
4 cups (480g) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
- Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
- Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk).
- Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.
- Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface; a silicone rolling mat works well here.
- Roll it into a 14" x 10" rectangle, squaring off the corners as well as you can without being overly fussy. Cut the dough into 2" squares.
- Pour the oil to a depth of at least 3/4" in a 10" electric fry pan (first choice), or a deep, heavy-bottomed 10" frying pan set over a burner.
- Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They'll sink to the bottom, then after about 5 seconds or so, rise to the top.
- Fry the beignets for 1 minute, then use a pair of tongs to turn them over. Fry for another minute, until the beignets are puffed and golden brown all over.
- Remove from the oil and drain on paper towels.
- When the beignets are cool, sprinkle them heavily with confectioners' sugar. For a real New Orleans experience, serve with strong coffee.
