How to Make Beignets: A Step-by-Step Guide to the Pastry’s History, Variations, and Perfect Pairings

Introduction

Beignets are a popular pastry enjoyed in various cultures around the world. Whether you’re familiar with the French-inspired classic beignet, or have tasted variations like zeppoles or buñuelos, the sweet and savory pastry has captured the hearts (and taste buds) of many. This article aims to guide you on how to make beignets, explore the history and variations of this pastry, and provide tips for achieving the perfect beignet.

Step-by-step recipe guide

To make classic beignets, you will need:

  • 2¼ teaspoons active dry yeast
  • ¼ cup warm water (100-110 F)
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup evaporated milk
  • 1 large egg
  • 3-4 cups all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 quart vegetable oil
  • Powdered sugar

Equipment:

  • Large bowl
  • Whisk
  • Spatula
  • Plastic wrap
  • Clean kitchen towel
  • Deep fry thermometer
  • Dutch oven or heavy bottom pot
  • Slotted spoon or spider
  • Plate lined with paper towels
  • Sieve

Instructions:

  1. In a large bowl, whisk together the yeast, warm water, sugar, and salt until the yeast has dissolved.
  2. Add the evaporated milk and egg to the mixture and whisk again to combine.
  3. Add 1 cup of flour to the mixture and whisk until smooth, gradually adding the remaining flour while stirring with a wooden spoon, until the dough forms a ball and no longer sticks to the bowl.
  4. Transfer the dough onto a floured surface and knead for about 10 minutes, until the dough feels smooth and elastic.
  5. Add the softened butter to the dough and knead until incorporated.
  6. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm and draft-free environment for about 2 hours, until doubled in size.
  7. On a floured surface, roll the dough out into a rectangle, about ⅛ inch thick.
  8. Cut the dough into small squares, about 2 inches each.
  9. In a Dutch oven or heavy pot, heat the vegetable oil to 370-375 F.
  10. Carefully add the dough squares to the oil, frying a few at a time until golden brown and puffy, about 2-3 minutes per side.
  11. Remove the beignets from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to absorb excess oil.
  12. Sift powdered sugar over the beignets before serving hot.

Tips for the perfect beignet:

  • Check the temperature of the oil regularly to maintain a consistent frying heat.
  • Let the dough rest before frying to develop flavor and texture.
  • Avoid overcrowding the pot when frying the beignets.
  • Sift powdered sugar over the beignets right before serving to ensure proper distribution and prevent sogginess.

History of beignets

Beignets have a long and rich history, dating back to ancient Rome and the Mediterranean. However, the beignet we know and love today comes from French cuisine and is often associated with the city of New Orleans. Beignets are traditionally served as a breakfast pastry or dessert and are especially enjoyed during celebrations like Mardi Gras and Jazz Fest.

Over time, beignets have evolved to include various flavorings and fillings, such as chocolate, fruit, or savory ingredients like crab or crawfish. They are also known by different names in other cultures, such as zeppoles in Italy or churros in Spain and Latin America.

Variations on the classic recipe

While the classic beignet recipe is a fan favorite, there are many variations to explore. Here are a few:

Sweet beignets

To make sweet beignets:

  • Follow the classic recipe, but add 1 tablespoon of vanilla extract to the dough.
  • Before frying, fill the beignets with your preferred sweet filling. Examples include canned fruit, honey or nutella.
  • Serve the beignets topped with chocolate drizzle and whipped cream.

Savory beignets

To make savory beignets:

  • Follow the classic recipe, but replace the sugar with 1 tablespoon of garlic powder.
  • Add your preferred savory filling to the dough. Examples include bacon, crab or chicken.
  • Serve the beignets with a dipping sauce e.g. ranch, sweet chilli or marinara sauce.

Gluten-free beignets

To make gluten-free beignets:

  • Substitute regular flour with 4 cups of gluten-free flour blend, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
  • Use gluten-free evaporated milk and butter substitutes.
  • Add xanthan gum to the dough as a substitute for gluten and to improve the pastry’s texture.

Vegan beignets

To make vegan beignets:

  • Replace the egg with a vegan egg substitute, such as 1 tablespoon of flax seeds mixed with 3 tablespoons of water.
  • Use a plant-based milk, such as almond milk instead of evaporated milk.
  • Replace the butter with a vegan spread, such as Earth Balance Vegan Buttery Sticks.

Tips for the perfect beignet

Here are a few tips to help you achieve perfect beignets:

  • Ensure the dough has the correct consistency – if it’s too dry, the beignets will be tough and chewy, but if it’s too wet, they may not puff up consistently.
  • Check the oil temperature regularly to maintain a consistent frying heat.
  • Let the dough rest for at least 15 minutes after shaping your beignets to allow the yeast to activate.
  • Dust the beignets with powdered sugar or cinnamon sugar while they’re still warm so that it adheres properly.
  • If your beignets are overcooked or undercooked, adjust the frying time and oil temperature as needed.

Pairing beignets with coffee

The traditional way to enjoy beignets is with a strong cup of coffee, which helps balance out the sweetness of the pastry. Here are some tips for pairing your beignets with coffee:

  • Select a coffee with a bold flavor profile that can stand up to the rich and buttery beignets.
  • Pick a brewing method that complements the pastry, such as a french press or espresso.
  • For sweet beignets, try a flavored coffee such as hazelnut or vanilla to complement the filling.
  • For savory beignets, try a smokey coffee to balance the saltiness of the filling.
  • For gluten-free or vegan beignets, try pairing with a nut milk latte.

Beignets from around the world

Beignets are not unique to New Orleans or France, other cultures also have their own version of the pastry. Here are a few:

Zepolles (Italy)

Zepolles are similar to beignets: a sweet fried dough, often rolled in sugar. Unlike beignets, they are often filled with either ricotta or pastry cream.

Churros (Spain and Latin America)

Churros are more elongated and tubular in shape compared to the small squares of beignets. They are often enjoyed with a cup of hot chocolate.

Frittelle (Italy)

Frittella is often filled with fruits or raisins and dusted with powdered sugar or honey.

Buñuelos (Latin America and Spain)

Buñuelos tends to be denser and heavier than beignets. They are often flavored with anise or orange, served with a syrup of honey, molasses, or dark chocolate.

Beignet-themed party ideas

If you’re looking for inspiration for a beignet-themed party, here are a few ideas:

  • Make batches of sweet and savory beignets for everyone to try.
  • Incorporate a DIY powdered sugar station, where guests can sprinkle their powdered sugar on their own beignets.
  • Serve coffee and tea in traditional mugs. (Consider New Orleans roast or chicory coffee.)
  • Decorate with purple, gold, and green, which are the traditional colors of Mardi Gras.
  • As party favors, give guests mini jars of powdered sugar or custom prints of the recipe instructions.

Whether you’re enjoying beignets as a breakfast pastry, dessert, or a snack, they’re guaranteed to satisfy your sweet and savory cravings. With this guide, you’re now ready to make your own beignets and explore the history and variations of this classic pastry.

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