Beignets

 This week Chef Jeff visits Flowing Hills Creamery where pasture raised cows produce some of the best milk around. Chef Jeff turns fresh churned buttermilk into delicious beignets that you can make at home. Check out the recipe below. List of Ingredients  

The Back Story
WHAT YOU NEED
¼ cup whole milk
1 ½ cups buttermilk
4 teaspoons active dry yeast
2 ½ tablespoons sugar
3 ½ cups bread flour plus extra for flouring work surface
½ teaspoon baking soda
¼ teaspoon salt
Peanut oil for frying
Confectioners' sugar 
 
WHAT TO DO
1. Warm the milk in a small saucepan over medium-high heat until very warm, not boiling. Remove from the heat and add the buttermilk, then pour into a mixer bowl. Whisk in yeast and the sugar and set aside for about 5 minutes.
 
2. Add the flour, baking soda, and salt to bowl. Using a dough hook, mix ingredients on low speed until the dry ingredients are moistened, about 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still a little wet. Cover the bowl with plastic wrap and set the dough aside in a warm dry area for about an 1 hour.
 
3. Over medium heat, pour peanut oil into a large Dutch, enough to fill it to a depth of 3-4 inches. Bring oil to 375 degrees. Line a baking dish with paper towels and set aside.
 
4. Lightly flour your work surface and place the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten.  Fold dough in half, and gently tuck the ends to create a rough-shaped round. Dust again and roll the dough out into a ½-inch thick circle. Let the dough rest for 1 minute before using a chef's knife or a pizza wheel to cut the dough into desired squares.
 
5. Carefully drop a few of the squares into the oil. Fry until puffed and golden brown, turning them often with a slotted spoon. Transfer to a paper lined baking dish to drain excess oil. Repeat the process with the remaining dough. Sprinkle with powdered sugar and serve warm with lemon sabayon sauce. 
 
Chef Tips:
1. Don’t overcrowd the pot with dough
2. If oil cools down, your beignet with soak up grease
3. You can make dough ahead if refrigerated  
 
 
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Recipe Provided by Exec. Pastry Chef Erin Swanson, Restaurant R’evolution

*Yields: 40-42 beignets

Ingredients

  • 1 teaspoon dry active yeast
  • 5 7/8 ounces warm water
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 egg
  • 4 ounces evaporated milk
  • 3 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 tablespoon vegetable shortening
  • 2 teaspoon red food coloring
  • 2 cups powdered sugar
  • 1 teaspoon citric acid or ascorbic acid
  • Vegetable oil for frying

Method

-      In a mixing bowl add the yeast, 1 tsp of the sugar, and the warm water. Whisk and let sit for 10 minutes or until the yeast is bubbly.  In a separate bowl, mix the flour, cocoa, and shortening. To the yeast, add the rest of the sugar, salt, egg, evaporated milk, and red food coloring. Using the dough hook on the mixer, mix the ingredients until combined. Add ½ cup of the flour and mix the dough.  Slowly add the rest of the flour, cocoa and shortening mixture, scraping the sides down to incorporate. Once all of the flour is added, take the dough out of the bowl and using flour, roll into a large ball. Place the dough in a floured bowl, wrap with plastic and chill in the refrigerator overnight. 

-      The next day remove the dough from the refrigerator and roll out using flour to a ¼ inch thickness. Using a pizza cutter cut the dough into 2 inch by 2 ½ inch rectangles. 

-      Mix the powdered sugar and citric acid together in a large bowl, set aside.

-      In a large pot, heat vegetable oil to 350F and fry the beignets about 6 at a time for 3 to 4 minutes moving them around somewhat frequently.  Remove the beignets from oil and rest on a paper towel then immediately add to the powdered sugar and citric acid mixture. Serve immediately.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Subscribe to RSS - Beignets