Doughnuts (French Beignets or Boules Berlin)

Beignet (aka Boules Berlin), synonymous with the English fritter, is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough. The word beignet comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter." Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2" in diameter or 2" square. After being fried, they are sprinkled with sugar or coated with various icings. Beignets have been associated with Mardi Gras in France since at least the 16th century, and many recipes for beignets appear in French works around the same time. There is more circumstantial evidence supporting an Andalusian introduction of beignets into Mediterranean France. Beignets are French by origin, but I feel the need to clarify because of the variety of beignets that now exist throughout the world. Particularly, these French beignets from the ones you’d find in New Orleans or many American bakeries. They are round rather than square, like the beignets we often eat in the States. They are also more cake-like compared to the North American variety which are somewhat hollow-like, much lighter and crisper than the French beignets. I thoroughly enjoy these soft, pillowy rounds they are simply divine.

1 cup water, lukewarm
¼ cup granulated sugar
½ tsp. kosher salt
1 large egg, room temperature and beaten
2 Tbsp. butter, softened
½ cup evaporated milk
4 cups bread or all-purpose flour
3 tsp. instant active dry yeast
vegetable oil, for deep frying

Garnish:
confectioners' sugar

Stand-Up Mixer:
Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly-greased bowl, cover with plastic wrap, and refrigerate until well chilled (3-4 hours) or overnight.

Bread Machine:
Using a bread machine, add the ingredient (listed above) in the order given to the bread machine. Select Dough Setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3-4 hours) or overnight.

Food Processor:
Using a food processor, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl of the processor. Pulse just until smooth. Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3-4 hours) or overnight.

Making the Beignets:
Remove the prepared dough from the refrigerator and roll out on a lightly-floured board to ½" thickness. Using a sharp knife, cut dough into approximately 3" squares, triangles, or circles (your choice); set aside.

In a deep fryer or large pot, heat vegetable oil to 360°F.

Slide the dough pieces slowly into the hot oil (this is to avoid splattering) and fry the beignets (2 or 3 at a time) approximately 2-3 minutes or until they are puffed and golden brown on both sides; turning them in the oil with tongs once or twice to get them evenly brown. The beignets will rise to the surface of the oil as soon as they begin to puff.

If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels.

While the beignets are still warm, sprinkle heavily with powdered sugar. An easy way to coat the hot beignets in powdered sugar is to place the powdered sugar in a clean bag. Add the beignets to the bag, hold bag close and shake to coat evenly.

Serve while still warm. Grab yourself a steaming cup of Cafe au Lait or your favourite hot coffee and enjoy.

The dough can be kept for up to 1 week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Makes approximately 18-24 beignets.