Buttermilk Beignets

BUTTERMILK BEIGNETS
A perfect breakfast that is sure to please anyone during the holiday season!

Ingredients
•1 packet active dry yeast (2 tsps.)
•3/4 c warm water (about 110°F)
•1/4 c sugar
•3/4 tsp kosher salt
•3/4 tsp nutmeg
•1 large egg
•1/2 c buttermilk
•3 1/2 c of flour divided into 1 1/2 c, 1 3/4 c, 1/4 c
•2 oz butter, softened, divided into 1/2 pieces
•canola oil for frying (make sure it covers 1.5 – 2″ up the sides of the pan)
•2-3 c of powdered sugar for dusting

Making the Dough
1. In the bowl of a stand mixer fitted with the dough hook, combine water, yeast and sugar. Let sit for 10 minutes until foamy.
*You want to make sure the water is around 110°F for the yeast to activate
2. Add salt, nutmeg, egg, and buttermilk, and mix on medium to combine.
3. Add in the 1 1/2 cups of flour and mix on medium to combine.
4. Add the softened butter and mix on medium until incorporated.
5. Add in 1 3/4 cups of flour and mix until dough comes together.
6. Turn dough out onto a floured work surface. Dough will be very sticky. And annoying. You haven’t messed up. Knead in the remaining 1/4 cup of flour by hand until dough is smooth, a couple of minutes.
7. Form dough into a ball and put in a clean, lightly oiled bowl loosely covered with plastic wrap or covered with a (non-terry cloth) dish towel.
8. Let stand in a warm area until doubled in size, about two hours.
*Note: I have let it sit as long as slightly over 3 hours due to distraction. It’s still perfectly good, perhaps a bit yeastier tasting, but I like that…so it’s forgiving*
9. Remove dough from bowl onto a well floured work surface and lightly dust top with flour.
*At this point I am gentle with the dough; I like to leave some of the bubbles in. This is going to make them extra airy.

Frying your Beignets
1. Heat 1.5-2 inches of canola oil in a cast iron (preferably) pan to 350°F.
2. Meanwhile, roll out dough to 1/2 inch thick.
3. Trim the edges and cut with a floured knife or bench scraper into approximately 2×3 inch rectangles.
(Or whatever shape you want, really. You’re a free agent here. I prefer the classic imperfect rectangles)
4. Set a cooling rack over paper towels.
5. Using a slotted metal spatula gently transfer the beignets to the hot oil and fry 3-4 at a time, rolling them around frequently, until golden brown on all sides.
*This takes about 3-4 minutes.
6. As they finish transfer them to the cooling rack over paper towels.

Filling your Beignets
Let cool until you can handle at then, using the end of a wooden spoon, poke a hole in the end going all the way through the beignet without coming out the other side. Then pipe your preference of filling inside. Dust liberally with powdered sugar and serve warm.

OR

Skip the filling and serve so hot they almost burn your fingers, piled high with powdered sugar.

Repeat with all remaining donuts.

Have a question about a recipe? Contact maddy@kittlehouse.com to ask Chef Beau!