Beignets

by Thea Kun

Beignets

Chef Thea Kun (Congo Go) is direct with most things, and that holds with the inspiration to make beignets a staple. “A friend asked if I could make them, and I could,” she says. “If a customer asks for something that I can produce—and they’ll buy—consistently, I’ll make it!”

Print Recipe Pin Recipe

Course Breakfast, Dessert

Servings 7 servings

Ingredients

1½ cups water
2/3 cup sugar
2 teaspoons active dry yeast
2 whole eggs
1 cup heavy cream
2 teaspoons vanilla extract
6 cups bread flour
1 teaspoon salt
5 tablespoons butter, at room temperature
Powdered sugar

Instructions

Mix all dry ingredients together—bread flour, yeast, salt, sugar—in a large bowl.
In a separate bowl place all wet ingredients—water, eggs, butter, vanilla extract, heavy cream—and whisk until mixed. Combine all ingredients together and mix with your hands for 3 minutes. A wet dough forms.
Cover bowl with plastic wrap, airtight, and let sit out for 2 hours. Dough will rise fast at room temperature.
Uncover dough and gently place on a floured surface.
Roll dough with a pin roller into equal-size pieces, ¼-inch thick and 2 inches long. Set aside on a flour-dusted surface.
Choose a high heat oil and fill a pot with enough depth to submerge the dough. Place on medium high heat.
Carefully place the dough pieces in the hot oil. Let them cook until one side is golden brown, flip and let the other side cook until golden brown.
Remove the fried beignets and place on a flat sheet. While still hot, use a strainer to dust beignets with powdered sugar. Set aside.
Once cool, enjoy!