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Espresso-Dusted Beignets

May 2010
Espresso-Dusted Beignets

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If your breakfasts have become more pattern than pleasure, a warm batch of these sweet and doughy New Orleans-style beignets will have you singing a new tune. We whipped up the classic recipe in honor of the BigEasys annual Jazz & Heritage Festival, with a new twist: a lightdusting of espresso powder mixed into the sugary topping.Eating one leaves fingers so delightfully sticky, your idea of jazz hands will never be the same.

Makes: 4 servings

Prep: 30 mins

Cook: 15 mins

Ingredients
  • 3 cups flour
  • 1/4 cup granulated sugar
  • 1 1/4 ounce package  rapid-rise active dry yeast
  • 1/2 teaspoon salt
  • 2/3 cup evaporated milk
  • 1 egg
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 tablespoon instant coffee powder
  • 3/4 cup sifted confectioners' sugar
Directions
  1. In a medium bowl, whisk together the flour, granulated sugar, yeast and salt.
  2. In a large bowl, whisk together the evaporated milk, egg and 2 tablespoons oil until smooth. Stir in 1/2 cup warm water. Set aside 1/3 cup of the flour mixture and stir half of the remaining flour mixture into the milk mixture. Gradually stir in the remaining half of the flour mixture to form a stiff dough. With floured hands, knead the dough in the bowl until its smooth but not sticky. Cover with a kitchen towel and let stand at room temperature for 10 minutes.
  3. Line 2 large baking sheets with wax paper. Sprinkle the work surface and rolling pin with some of the reserved flour mixture. Roll out the dough into a 12-inch square. Cut into 16 squares. Transfer the squares to the prepared baking sheets, cover with a kitchen towel and let stand in a warm place for 2 hours.
  4. Fill a large pot with enough oil to reach a depth of 2 inches. Heat over medium-high heat until it registers 360 degrees on a deep-fat thermometer. Working in batches of 3, fry the squares of dough, turning carefully with a slotted spoon, until golden-brown and puffed, about 2 minutes. Transfer the beignets to a paper-towel-lined plate to drain. Dust the beignets generously with the coffee and confectioners sugar; serve hot.
Tip
  • Use a pizza cutter to cut the dough into squares.