Powder puff beignets

Gourmet~Traveller

Cuisine: American

Serves: 8

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Kitchen friendly view

By Emma Knowles

Ingredients

6 gm (2 tsp) dried yeast
55 gm (¼ cup) caster sugar
2 tbsp lard
60 ml (¼ cup) each milk and pouring cream
1 egg
560 gm (3¾ cups) plain flour
For deep-frying: vegetable oil
For dusting: pure icing sugar, sieved

Preparation method

Serves 8

Prep time 15 mins, cook 15 mins (plus resting)

Beignets have been cooked in New Orleans since the French colonised the Louisiana area in the 18th century. They're the official state doughnut. True story.

Combine yeast and 60ml lukewarm water in a small bowl and stand in a warm place until foamy (8-10 minutes).

Combine sugar, lard and ½ tsp salt in a large bowl, add milk, cream and 125ml boiling water and stand until lukewarm. Add yeast mixture and egg, whisk to combine. Sieve over flour, mix to a dough, turn onto a lightly floured surface, knead until smooth, wrap in plastic wrap and refrigerate to rest (1 hour).

Heat oil in a deep saucepan to 180C. Divide dough in thirds, roll out each piece to 3mm thick, then cut into rough 5cm diamonds. Deep-fry in batches, turning occasionally, until golden and puffed (2-3 minutes; be careful as hot oil may spit), drain on absorbent paper. Dust generously with icing sugar and serve hot.

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