Powder puff beignets
Beignets have been cooked in New Orleans since the French colonised the Louisiana area in the 18th century. They’re the official state doughnut. True story.
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Serves
8
Cooking Time
Prep time 15 mins, cook 15 mins (plus resting)
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6 gm (2 tsp)
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dried yeast
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55 gm (¼ cup)
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caster sugar
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2 tbsp
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lard
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60 ml (¼ cup) each
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milk and pouring cream
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1
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egg
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560 gm (3¾ cups)
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plain flour
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For deep-frying:
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vegetable oil
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For dusting:
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pure icing sugar, sieved
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1
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Combine yeast and 60ml lukewarm water in a small bowl and stand in a warm place until foamy (8-10 minutes).
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2
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Combine sugar, lard and ½ tsp salt in a large bowl, add milk, cream and 125ml boiling water and stand until lukewarm. Add yeast mixture and egg, whisk to combine. Sieve over flour, mix to a dough, turn onto a lightly floured surface, knead until smooth, wrap in plastic wrap and refrigerate to rest (1 hour).
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3
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Heat oil in a deep saucepan to 180C. Divide dough in thirds, roll out each piece to 3mm thick, then cut into rough 5cm diamonds. Deep-fry in batches, turning occasionally, until golden and puffed (2-3 minutes; be careful as hot oil may spit), drain on absorbent paper. Dust generously with icing sugar and serve hot.
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This recipe is from the August 2011 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles