I couldn’t end doughnut week without beignets. A few years ago me, my mom, one of my sisters and one of my brothers drove from California to Louisiana in 32 hours. Not only does that make you absolutely disoriented driving day and night, we also did it through an insane rain storm where you couldn’t see 10 feet in front of the car.
Regardless of the trip reasons, after the rain let up the next couple days were actually quite nice. We spent one long day wandering New Orleans with some of our family that lives there. I learned several interesting facts that day and tasted some ridiculously amazing food. Did you know there are 2 major beignet places that people swear by? I tried them both. And I liked them both.
I made beignets a few years ago but when I fried them, they were rather flat and not poofy. I was kind of sad. So this time I did some research and found several recipes like this one and realized I needed to use bread flour. It worked. I got nice poofy airy beignets.
I love the simplicity of powdered sugar on the beignets, shook in a brown paper bag served with coffee. I did get this thought to put my personal touch on them and originally thought that serving them with a chocolate sauce sounded amazing, but upon further thought I realized a sauce could destroy my lightness.
Now I was on this chocolate path nothing was stopping me. I thought about it for a whole day until it occurred to me that simplicity is key. Adding a little cocoa powder to the powdered sugar that you toss the hot beignets in creates a very subtle chocolate flavor – hence chocolate kissed.
Besides coffee tastes delicious with chocolate, so these beignets are a natural accompaniment.
- 3/4 cup lukewarm water
- 1/4 cup granulated sugar
- 1 teaspoon instant yeast
- 1 large egg, slightly beaten
- 1/2 cup evaporated milk
- 3 1/2 cups (15.75 ounces) bread flour
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- Nonstick spray
- Oil, for deep-frying
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons cocoa powder
- In the bowl of a stand mixer fitted with the dough hook combine the water, sugar, yeast, egg, evaporated milk, and half the flour. Mix until combined. With the mixer on low speed, add the butter and then the remaining flour and salt and increase the speed to medium. Knead until the dough is smooth and just tacky. Place the dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours.
- Preheat oil in a deep-fryer to 360°F. Mix the confectioners’ sugar and cocoa powder in a large bowl.
- Roll the dough out to about 1/4-inch thickness and cut into squares. Deep-fry, flipping constantly, until they become a golden color on both sides, about 3 to 4 minutes total. The beignets should float to the surface very quickly after being added to the oil. If they don’t, they oil is not hot enough.
- After beignets are fried, drain them for a few seconds on paper towels. Keep the freshly fried beignets warm in a 200° oven up to 30 minutes. Toss them into the bowl of confectioners’ sugar while still hot. Eat within an hour or so otherwise the beignets will get tough.