A spin on a classic New Orleans Treat made with brown butter and a splash of bourbon
For the Beignet Dough
- ½ cup butter
- 2 tablespoons warm water (100- 105ºF)
- 2 ½ teaspoons or 1 packet active dry yeast
- ¼ cup + pinch granulated sugar
- 1 cup whole milk
- 1 large egg (lightly beaten)
- 1 splash of bourbon or extract
- 4 cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- neutral Oil for frying (like Canola)
- powdered sugar
For the Chocolate Sauce:
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
Make the Beignet Dough:
- In a medium saucepan brown the butter over medium high heat, about 7 minutes. Pull the butter off the stove a few seconds after the first brown flecks appear on the bottom of the pan. Pour the brown butter in a glass measuring cup and set aside to cool slightly.
- In the bowl of a stand mixer, stir together the warm water, yeast and pinch of sugar. The yeast should start to froth after 5 minutes.
- While the yeast mixture is working, gently warm the cup of milk in the microwave in 20 second bursts until the milk reaches 95-100 degrees.
- Once the yeast is ready, pour in the remaining ¼ cup of sugar, egg, cup of milk, browned butter and splash of bourbon into the bowl of the stand mixer. Fit the mixer with the dough hook and mix on low speed until just combined, about a minute.
- Pour in half of the flour (2 cups), the salt and baking powder. Mix for another minute or so, scraping down the sides of the bowl. Slowly add the remaining flour and increase the speed on the mixer to Mix for another 2-3 minutes. The dough should be slightly sticky but pulling away from the bowl.
- Spray a large bowl with cooking spray. Put the dough in the prepared bowl and cover with a dish towel and place in a warm spot for 1 hour. The dough should double in size and be puffy.
- Transfer the dough onto a lightly floured surface and roll the dough into a 16 x12 rectangle. Cut the dough into 2×2 inch squares. Place the cut dough on a parchment lined baking sheet and cover with a dishtowel.
- Heat the oil (either in your dutch oven or deep fryeto 375ºFry 4-5 beignets at a time, taking care to not overcrowd the pan. Depending on the size of the beignet fry on each side 45 seconds to a minute thirty before flipping and repeating. Fry for a total of 2 ½ to 3 minutes.
- Remove beignets from the oil onto a wire rack briefly to let any excess oil drain away.
- Dust immediately with powdered sugar.
- These are best served piping hot.
For the Chocolate Sauce:
- In a small saucepan, heat the heavy cream until steaming (not quite boiling).
- Pour the chocolate chips in a heat resistant bowl (I like glass).
- Once the cream is hot, pour it over the chocolate and whisk until smooth.
For overnight beignets:
After you mix the dough, cover it in plastic wrap and place it in the refrigerator overnight. The next day, set the dough on the counter for 30 minutes at room temperature, before rolling and cutting the dough.