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Buttermilk Beignets with Chicory Crème Pâtissière

Print Recipe
Course Dessert
Keyword Beignets, Crème Pâtissière
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 1 packet about 2 teaspoons active dry yeast
  • 175 mL 3/4 cup warm (110°F) water
  • 50 g 1/4 cup sugar
  • 3/4 tsp kosher salt
  • 3/4 tsp nutmeg
  • 1 large egg
  • 120 mL 1/2 cup buttermilk
  • 430 g AP flour divided into 180 g, 220 g, and 30 g (3 1/2 cups divided into 1 1/2, 1 3/4, and 1/4)
  • 2 oz butter softened and in 1/2″ pieces
  • canola oil for frying enough to come about 1.5-2″ up the sides of a frying pan
  • powdered sugar for dusting a lot, 2-3 cups
  • chicory crème pâtissière for filling recipe below

Instructions

  • 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 at around 110°F so that it’s warm enough for the yeast to activate but not so hot it kills it. It should look foamy when ready.
  • Add in the salt, nutmeg, egg, and buttermilk, and mix on medium to combine.
  • Add in the first addition of flour, 180 g (1 1/2 cups) and mix on medium combine.
  • Add in the butter, and mix on medium until incorporated. No worries if there are few bits.
  • Add in the 220 g (1 3/4 cups) flour, and mix until dough comes together.
  • 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.
  • 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.
  • 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.)
  • 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.
  • Heat 1.5-2 inches of canola oil in a cast iron (preferably) pan to 350°F.
  • Meanwhile, roll out dough to 1/2 inch thick.
  • 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.
  • Set a cooling rack over paper towels.
  • 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.
  • As they finish transfer them to the cooling rack over paper towels.
  • To fill: 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 the chicory cream inside. Dust liberally with powdered sugar and serve warm.
  • Alternately: skip the filling and serve so hot they almost burn your fingers, piled high with powdered sugar.
  • Repeat with all remaining donuts. While they’re optimal served fresh, you can store them, covered at room temperature. I don’t like to do this and try to eat/give them away while warm. In the event that you do end up with stale beignets on your hands, I’ve been known to do the unthinkable and make French toast with them. Just sayin.

Notes

Adapted from a recipe from an unknown source, printed on a piece of paper.