Beignets Recipe (The Perfect Treat for Chicory Coffee)
Throughout the month of January we explored chicory coffee blends. We tried the classic Cafe Du Monde, the timeless French Market, and dove into the history of chicory and coffee. We were inspired by the New Orleans culture and French heritage of this coffee and felt like there was no better pairing for Chicory Coffee than fresh, warm, sugary beignets.
This recipe was inspired by and adapted from New York Times Cooking.
Ingredients:
(We made half this and had about 2 dozen beignets.)
1 ½ tsp active dry yeast
4 tbsp sugar
¾ c lukewarm water
½ c whole milk (room temperature)
1 large egg
2 tbsp butter melted
½ tsp salt
3 ½ c flour (plus more for dusting)
Vegetable oil for frying
Confectioner’s sugar for dusting (Grab a sifter if you have it!)
Prep the dough:
In a bowl, add one tablespoon of sugar, yeast, and warm water. Let it stand for about 10 minutes, until the activated yeast creates a foamy top.
Then add the milk, egg, butter, and remaining sugar (3 tbsp). Stir together. Add the salt last and stir again.
Slowly begin to incorporate the flour, stirring it and mixing it well as you go. I did this by hand with a spatula, but you can use a machine with a dough hook if you have it. Continue to add the flour until you have a smooth dough and knead for about five minutes. The dough should be smooth but not sticky.
Grease a large bowl with vegetable oil, transfer the ball of dough to the bowl and turn the dough to coat it in oil. Cover with saran wrap and let it rise at room temperature until it is doubled in size.
Frying time:
In a skillet, heat approximately 1 inch of oil to 350 degrees. Make sure your pan is deep enough that oil will not spill over the edges.
Before you begin frying, set out a cooling rack with paper towels beneath it or have a plate or sheet pan ready, also lined with paper towels.
Punch the dough, then move it from the bowl to a lightly floured surface.
With a lightly floured rolling pin, roll the dough into a large rectangle until ¼-⅜ inch thick. Cut the dough into 2 inch squares. Transfer the cut squares to a sheet pan lined with parchment paper.
Set 4-6 squares in the oil (don’t overfill it) and watch them closely. If your oil is around 350 it will take no time at all for them to cook. Wait to flip them until they are golden brown in color (~1 minute). When golden on both sides, transfer them to the cooling rack.
Let them rest for a couple minutes before dusting them with powdered sugar.
Serve these beignets warm with a cup of chicory coffee. The powdered sugar and light fluffy dough beautifully complements the bitter chicory root and coffee flavor. They were a delicious treat to make and enjoy at home!
Let us know how your beignets turn out!
Cheers,
Mr. and Mrs. Brew
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