Sunday, February 7, 2010

Beignet Tribute to the Saints

Will you be watching the game tonight?
We will be in this house, thanks to the hubby. Will we be rooting for the underdog like the rest of the nation. Of course, it would be nice for New Orleans if they win. But we'll probably be betting on the Colts to win. As former HomeTown Boy: Dungee Fans (he came from Jackson, MI), we tend to root for the Colts, when not rooting for our Patriots. And since Tom is busy with his new little family, we will not be a contender this year.......

So since we are big dessert fans too, I thought I would throw together a tribute to the Saints. I have never been to New Orleans and would love to go. If for not the food alone. And I hear that Beignets are a mainstay in that area.

These are what I would call a "French Donut", since the dough is like brioche dough. This recipe is super duper easy, except for the fact that you have to fry them. If your not big on frying , you might not take on the challenge. But give them a try, they are delish for sure!!!!

Beignet Dough (or Brioche Dough)
- 3/4 Tablespoon dry yeast (A bit under 1 packet)
- 3/4 cup warm water
- 4 eggs lightly beaten
- 1/4 cup honey
- 3/4 cup melted butter (1 1/2 sticks)
- 3/4 Tablespoon salt
- 3 3/4 cups all-purpose flour

* First combine the yeast, water, eggs, honey, and melted butter. Mix in a bowl with a dough hook or paddle.
* Add in the salt, then gradually add the flour until it comes together. The dough will be wet.
*Let this dough rise in the bowl at room temperature for at least 2 hours. It will at least double in volume and you’ll end up with the above picture.
**You can punch it down a bit at this point and then cover and chill it for at least one hour. Then you can use it right away or store it in the fridge well covered for up to 10 days. This is why the recipe is so great because it lets you make the dough when you have time and cook it when you need it.
*After chilling, using generous amounts of flour, roll it out.
* Then take a knife or, even easier, a pizza cutter, and slice up the dough into 2X2 inch squares. Let the dough rest for 20 minutes after you cut it. This will let the dough relax a bit and come to room temperature. Very important.
*Then just drop them in a pot of oil at 350 degrees. If you don’t have a candy thermometer to get the temp exactly right, just test the oil with a single Beignet. It should quickly rise to the surface and brown nicely on one side in about 2 minutes. After you get confident you can do a few at a time.
*Two minutes per side is all it takes for that lovely golden brown. Take them out with a slotted spoon and transfer to a paper towel to drain quickly. Then dust with powdered sugar. Use a heavy hand here.
Serve while warm!
Enjoy the game!

2 Others Say::

lindalou said...

These sound so yummy. So, they puff up like donuts when you fry them? How cool.

I guess I didn't realize that Tony is a former Michigander. Just another reason to be rooting for the Colts. My number 1 reason...Payton! He's just amazing to watch take his team down the field.

suburbangrandma said...

These look soooo good!!
I have to wait a bit, before I can try making these, since right now I have started The Fat Smash Diet (you probably noticed my posts about it), so I have to be good.