Happy Friday, Doughnut Edition!

Usually “Happy Friday” is followed by a photo of a cake but this week is different… It’s National Donut Day and although I’m kinda over silly food holidays in my humble, doughnut loving opinion, this one can stick around.

Thought I’d take a quick sec to share my recipe for beignets. They are a simple yeast risen doughnut that you top with powdered sugar and eat hot. I mean, you can eat them at room temperature a few hours later too but who are we kidding. Doughnuts right out of the fryer never last that long. And there’s almost nothing more satisfying than a freshly fried doughnut!

RECIPE

Ingredients:

1/2 ounce dry yeast
3/4 cup warm water (slightly above body temp)
Pinch sugar

3.25 cups flour
1/4 cup sugar
1/2 tsp salt

1 large egg, beaten
1/2 cup evaporate milk
1 TBSP shortening or butter

Directions:

1) Bloom yeast in water with the pinch of sugar. Do this by whisking together then setting aside for 5-6 minutes or until foamy. Combine with milk an egg.

2) Place the flour, sugar and salt in the bowl of a mixer fitter with the dough hook. Add the milk/yeast mixture and knead on low to combine. Add the shortening in 3 little pieces and turn to medium. Knead 6-8 minutes or until smooth.

3) Place dough into a bowl that has been sprayed with PAM. Cover with plastic and let double, about 45 minutes

4) Lightly flour a surface. Roll the dough about 1/4″ thick. Cut into desired shape. I like rectangles that are about 2″ x 3″ because I stretch them slightly larger before frying. Allow to proof 15-25 minutes or until they are about 50% bigger.

5) Heat oil or shortening to 325 degrees. Fry 3-4 pieces at a time for about a 60-90 seconds per side, or until golden brown. As you place them in the fryer gently stretch them out the slightly deflate the middle or you’ll have a doughnut with a big center. After you get the first one remove from the fryer for 2 minutes then break open to test for doneness. The last thing you what is to fry all your beignets and have them be under done in the center.

6) Remove from fryer, place on a paper towel to drain for a few seconds then throw into a bowl of powdered sugar. Toss to coat and devour as soon as possible

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4 thoughts on “Happy Friday, Doughnut Edition!

  1. Chef Tiff,

    I’d like to try this recipe…only I don’t own a deep fryer. Your recipe doesn’t say how much oil to use for frying them & what size pot would be best suited for frying.

    • Hi Lynn,

      You can use a standard size pot with high sides. I’d say you need about 3-4 inches of oil so use a pot with sides that are at least 6-8″ inches high.

      Hope that answers your question!

      Tiffany

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