prep time: tbd
cook time: tbd
servings: 45 beignets
1 2/3 cups bread flour
1/2 cup pastry flour - sifted
1/2 cup water
1/2 cup + 2 tablespoons whole milk
1 cup unsalted butter - cubed
2 teaspoons sugar
1 1/2 teaspoon slat
1 vanilla bean - split and seed scraped out
canola oil for frying
powdered sugar for coating
1. combine the flours in a medium bowl and set aside. in a large saucepan, heat the water, milk, butter, sugar, salt, and vanilla seeds over medium-high heat. bring to a boil, whisking occasionally. add the flour mixture and stir vigorously with a wooden spoon for about three minutes, until a shiny paste, free from lumps, forms.
2. transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed. add the eggs, one at a time, beating well after each addition. continue mixing on medium speed until the batter cools to a warm room temperature.
3. meanwhile, in a dutch oven heat 3-inches of canola oil to 375 degrees. using a soup spoon, scoop up 2 - 2 1/2 tablespoons of batter and ease it into the hot oil using another spoon. don't crow the pot. fry in batches of 4 - 8 depending on the size of the pot. fry for about 5 minutes, agitating and flipping the beignets to the cook evenly. in any of the beignets fill with air and on't want to flip, use a spider, or another long handled skimmer, to hold them under the oil for about 30 seconds. repeat as needed until you can flip and fry them like the others.
4. the beignets will begin to expand almost immediately, but they need to expand a second time, inflating so much that they tear on one side. after the second inflation, continue to brown them well.
5. transfer to a bowl lined with paper towels to drain any excess oil, then coat with powdered sugar. serve hot.
- goop, september, 2014