Traditional Buttermilk Beignets

    Published: 06-16-2009
    Views: 9,844
    Pastry Chef David Guas demonstrates how to make New Orleans Style Beignets.

    David Guas: Hi! I am David Guas with Damgoodsweet Consultant Group here in the Washington DC area. We are here to talk to you about New Orleans style Beignets, we will find them up today. Let's get started with our Beignets, we have used our milk portions which is about three quarters of a cup of milk and we have heated that up, brought it to a boil, takes just about a minute or so. And here we have our buttermilk which is one and half cups of buttermilk, continually whisking the hot milk, we will add our buttermilk. And what that does is one, doesn't allow us to heat the buttermilk directly, but it warms up the entire mixture, because we have had our milk base already heated. We are using just about a pack and half of dry yeast; we are adding that directly into the warm mixture. Now yeast always acts on being fed and in this case we feed it with sugar. So we have added our teaspoon of sugar and add this to our electric mixer. Now if you don't have electric mixer at home, you can use a bowl. So, once we have this in our mixer we are going to go ahead and add our baking soda to our bread flour which is approximately a teaspoon of baking soda to five and half cups of bread flour.

    Now you can add all your dry ingredients all at once, making sure that you are getting all of your dry ingredients in your bowl. Once all you flours is in and turn it on a low speed, your final result is going to be a very wet sort of sticky dough, you don't want it dry and like a ball, like a pizza dough, or any kind of bread. And what we are going to do once this is fully mixed, we are going to put into a bowl that we have greased with pan release, and we are going to let it proof in a warm dry place for one hour. Dust the work surface, a flat dry work surface, clean work surface with a little bit of the same flour, it's important to use the same flour that's in the recipe, so you are not mixing different flours. So, little additional flour on top, and we are going to just sort of form a ball and then flip that back over and again a little bit more flour. Roll this out approximately three quarters of an inch to a half inch in thickness. Now on portioning, in this case, approximately one and a half inch, by one and a half inch will work out just fine. And directly from our work surface, go right into our hot peanut oil which has already been setup at 350 degrees. Now each side takes about a minute or so. But you don't have to completely submerge them, just like a donut, you can fry them on one side, then flip them. Just after they are in the draining area for a minute or so, it's time to plate them. So, the crucial, most crucial part of making these Beignets is not the frying, not the dough, but it's the garnish which is powered sugar. Very important that you lay it on heavy and thick, because the dough itself on its own is a very savory dough, there is not a lot of sugar involved. So, just when you think you have enough, add a little more. And nothing New Orleans or Beignets like a cup of chicory coffee. Enjoy!