Powder puff beignets

AT A GLANCE

  • Serves 8 people

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.

  • 6 gm (2 tsp) dried yeast
  • 55 gm (¼ cup) caster sugar
  • 2 tbsp lard
  • 60 ml (¼ cup) each milk and pouring cream
  • 1 egg
  • 560 gm (3¾ cups) plain flour
  • For deep-frying: vegetable oil
  • For dusting: pure icing sugar, sieved
01   Combine yeast and 60ml lukewarm water in a small bowl and stand in a warm place until foamy (8-10 minutes).
02   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).
03   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.

Topics:

AMERICAN, DESSERT, WINTER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2011

Aug 2011

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