Oh hey guys! It’s been exactly 2 months since I’ve updated this little part of the internet and boy have I news for you! I got a new job! I landed my dream job about two months ago and started work a little over a month ago and it has literally been a dream. Perhaps the greatest part about my new job is that when I tell people where I work, they actually know what I’m talking about.
It’s the little things.
Anyway, I haven’t stopped experimenting with my baking. I just couldn’t find the motivation to photograph it. Real talk. But after testing round two of the beignets, I felt inspired to grab my camera and just quickly snapped a few photos while I was cooking them up.
These beignets are the result of accidentally updating our shared shopping list app with buttermilk instead of butter. This is an actual thing that happened. And so I needed a recipe for using up a quart of buttermilk and I just really wasn’t feeling like chocolate cake (which is my usual go-to). Then I remembered I had pinned Joy’s recipe and I knew I had to try it.
These are delicious, but it’s absolutely true – they’re only good the first day you make them. I mean, irresistibly good. I made them mini so I could justify eating 6 of them at once. So I highly recommend that you don’t make these unless you have a house to serve that can eat them all right away. I haven’t found a good use for day-old beignets yet, but I’m open to suggestions.
Other tips: if you don’t want a super sickly sweet powdered topping grab a bag of organic powdered sugar (you can find it really easily at Trader Joe’s). It’s amazing how much less sweet it tastes. I have Stella to thank for that little insight.
The Hubs gets full credit for whirring the froot loops with the powdered sugar topping. It has just the faintest hint of nostalgia to an otherwise surprisingly neutral canvas of fried dough.
- 6 tbsp whole milk
- ¾ cup buttermilk, chilled
- 5 tsp sugar
- 1 packet active dry yeast (approx 2¼ tsp)
- 2 - 2¼ cups bread flour, plus more for flouring the work surface
- ¼ tsp baking soda
- pinch of salt
- Canola oil for frying
- 1 mini box (approx 1 cup) Froot Loops (or other fruity cereal, Fruity Pebbles would work too)
- 1 - 2 cups organic powdered sugar
- In a small sauce pan over medium heat, heat the whole milk until faint wisps of steam rise and bubbles form around the edge of the pot.
- Pour into the bowl of a stand mixer and add the buttermilk and sugar. Mix to combine. Test that mixture isn't too hot (should be between 90 - 100 F). Add the yeast packet and stir to combine. Let rest til foam, about 5 minutes.
- When the yeast has activated add 2 cups bread flour, baking soda, and salt and mix with a dough hook until a wet and sticky dough has formed. This is a suuuuuper wet dough, but it should still be a cohesive dough. If you find that it's not quite coming together you can add extra flour by the tablespoonful, but honestly it will stick to everything and that's not a bad thing.
- Knead the dough on medium for 5 minutes, just until it's come together and has started pulling away from the sides of the bowl. Scrape down the bowl to form a ball in the center, cover with top of the bowl with plastic wrap and a clean dish towel. Let rest in a warm draft free place until doubled in size, about 1 hour.
- When the dough has risen generously dust a work surface with flour. Turn dough out onto floured surface and generously flour the top. Gently flatten the dough and then fold it in half. Fold the ends under to form a dough round.
- With a floured rolling pin, roll the dough into a large rectangle about ½ to ⅓ inches thick. Cover with a clean towel and let rest for 5 - 10 minutes.
- Meanwhile, pour about 2 inches of oil into a large, heavy bottomed sauce pot (I use my dutch oven) with a candy thermometer and heat to 370F.
- Set up a draining station composed of a rimmed baking sheet lined with paper towels and a cooling rack on top.
- Using a very sharp knife, bench scraper, or a pizza cutter cut the dough into rectangles (if you're making minis you can get about 35 out of this recipe, if you're making regular beignets this should yield 12 - 15).
- Carefully, dropping the dough away from you to avoid splashing, drop 4 - 5 mini beignets or 2 -3 regular sized beignets into the oil, watching to make sure the temperature doesn't drop too low (keep it between 350 and 370 to prevent your beignets from getting oil-soggy). Cook flipping 2 or 3 times until golden brown, about 2 minutes a side for minis.
- Using a slotted spoon or spider, remove the cooked beignets to the cooling rack. Dust immediately with powdered sugar. Continue frying the remaining dough.
- in a food processor or high powdered blender, blitz 1 cup Froot Loops with 1 cup organic powdered sugar. Blend until very fine. Taste and add more powdered sugar to your liking.