Buttermilk Beignets

Name: Buttermilk Beignets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 4 teaspoons active dry yeast; 1 teaspoons baking soda; 828 milliliters bread flour plus extra for flouring work surface; 355 milliliters buttermilk; 48 servings Confectioners sugar for serving, as much as you think youll need—then double that; 48 servings Peanut oil for frying; 0 teaspoons salt; 3 Tbsps sugar; 177 milliliters whole milk

Need a vegetarian hor d'oeuvre? Buttermilk Beignets could be a tremendous recipe to try. This recipe makes 48 servings with 89 calories, 2g of protein, and 2g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, baking soda, buttermilk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl.

Ingredients you will need

Buttermilk

Equipment you will use

Stand Mixer

Bowl

Whisk in the yeast and the sugar and set aside for 5 minutes.

Ingredients you will need

Sugar

Yeast

Equipment you will use

Whisk

Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Ingredients you will need

Baking Soda

Dough

All Purpose Flour

Salt

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Ingredients you will need

Peanut Oil

Equipment you will use

Paper Towels

Pot

Lightly flour your work surface and turn the dough out on it.

Ingredients you will need

Dough

All Purpose Flour

Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle.

Ingredients you will need

Dough

All Purpose Flour

Roll

Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

Ingredients you will need

Dough

Equipment you will use

Chefs Knife

Dough Scraper

Gently stretch a beignet lengthwise and carefully drop it into the oil.

Ingredients you will need

Cooking Oil

Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Transfer to the prepared plate to drain while you cook the rest.

Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.

Ingredients you will need

Powdered Sugar

Coffee

The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

Ingredients you will need

Cooking Spray