Mardi Gras 2011: New Orleans-style buttermilk beignets
Mardi Gras 2011 wouldn't be complete without enjoying warm beignets.
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3/4 cup whole milk
1-1/2 cups buttermilk
4 teaspoons active dry yeast
2-1/2 tablespoons sugar
3-1/2 cups bread flour plus extra for flouring work surface
1/2 teaspoon baking soda
1/4 teaspoon saltPeanut oil for frying
Confectioners’ sugar for serving, as much as you think you’ll need – then double that!
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. 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.
Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375 degrees F. over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.
Lightly flour your work surface and turn the dough out onto it. 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 1-/2- to 1/3-inch-thick circle. 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).
Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them) and fry until puffed up and golden brown, turning them often with a slotted spoon for 2 to 3 minutes. 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.
Carol Ramos blogs at The Pastry Chef's Baking.
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