Beignets

Yields 2 dozen

INGREDIENTS

  • 1 lb 4 oz milk, 70’F

  • 0.5 oz yeast, instant dry

  • 4 oz eggs, 65 - 70”F

  • 2 oz sugar

  • 1 lb 4 oz bread flour

  • 12 oz pastry flour

  • 23 g baking powder

  • 28 g salt

  • 1/4 tsp nutmeg

  • 6 oz butter, soft

  • 1 lemon zest

  • 1/2 tsp vanilla extract

Directions

  1. Soften the butter until almost melted.

  2. Place the liquids in the bottom of a 5 qt bowl with a hook.

  3. Mix the instant yeast and salt into the flour.

  4. Place the dry ingredients on top of the wet.  Reserve butter.

  5. Mix on low for 4 minutes. Scrape the bowl.

  6. Increase to medium for approx. 4 minutes. 

  7. Add the butter gradually while mixing on medium speed.

  8. Transfer the dough to an oiled bowl, cover, bulk ferment 30 min

  9. Fold the dough.

  10. Cover and bulk ferment for 30 minutes

  11. Roll out on a well floured bench to 1/2" thick.

  12. Cut

  13. Place the beignets onto a cloth/dusted sheet pan.

  14. Final Ferment for approx. 40 minutes.

  15. Remove the beignets from the proofer 5 minutes before frying to dry the surface.

Frying: 365'F for 1 minute on each side

A favorite of

Jessica Sigmundsson