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BFC Recipe: Baked Beignets PDF Print E-mail

by Janice Malin
February 2013


1/4 C warm water
1Tbs dried yeast
3 C unbleached all purpose white flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 C turbinado sugar
5 Tbs cold unsalted butter, cut into smaller pieces
1 large egg
3/4 C buttermilk

In a small bowl, combine the yeast with warm water and a pinch of sugar and set aside to let the yeast get foamy and start to form bubbles. In a large bowl, ideally of a stand mixer, blend the flour with baking powder, baking soda, salt, and sugar. When well blended, add the cut butter. Mix on medium setting if using a mixer, or with your fingers if not, until the flour resembles coarse sand. Combine the egg and buttermilk with the yeast and water and then add to the flour mixture. Beat with a paddle attachment on medium speed for about 5 minutes, until the dough is smooth, soft, and shiny, a bit like pizza dough. If kneading by hand, lightly flour your work surface and proceed until the dough is as above. Lightly oil the dough ball and let it rest for about 15 minutes. Roll into a rectangle approximately 11 x 14 inches. Cut into about 18 squares. Place squares on a lined baking sheet and brush with oil. Let rise for 45 minutes, in a warm place. Preheat oven to 400 degrees. Bake for 10-12 minutes until lightly golden. Place on cooling racks and dust with confectioners sugar. Eat while warm!
These are delicious split and filled with jam.