Chef Aaron Deal from The River and Rail Restaurant give Heather and Natalie a turn New Orleans experience with Fried Beignets and coffee!
Buttermilk Beignets - Chef Aaron Deal
Recommended Videos
3/4 C my essentials Whole Milk
1 1/2 C my essentials Buttermilk
4 t Dry Active Yeast
2 1/2 T Food Lion Sugar
3 1/2 C AP Food Lion Flour
1/2 t Baking Soda
1/4 t Kosher Salt
Heat the milk in a small saucepan over medium-high heat until simmers. 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.
Next, 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 slightly 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.
Lightly flour your work surface and turn the dough out on 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 ½-inch- to ¹/³ -inch-thick circle or square. 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 beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to 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.