Posted On: 11/01/2012
The beignets at Sidney Street Cafe are barely sweet and light as air. They’re the texture of doughnuts: pillow-like and yielding to the slightest touch. Best of all, these little golden nuggets arrive at your table still warm from the fryer for the cost of on the house. Table bread that’s this good shouldn’t be free, but we’re happy to oblige. Serve ‘em at your next dinner party, and watch as guests swoon – and pop them by the handful.
Courtesy of Sidney Street Cafe’s Kevin Nashan
Makes approximately 30 beignets
1¼-oz. packet instant yeast
½ oz. granulated sugar
4½ oz. cold water
1 lb. all-purpose flour plus more for dusting
¼ oz. salt
½ lb. unsalted butter, softened
• In a bowl, combine the yeast, sugar and water. Let bloom in a warm area for 5 minutes.
• Add the flour and salt to the bowl of a stand mixer. Mix on low speed until fully incorporated.
• Slowly add in the wet mixture and continue to mix until fully incorporated.
• Next add the eggs, 1 by 1, and knead the dough for 3 minutes inside the bowl. Let the dough rest for 10 minutes.
• Now on medium to high speed, incorporate the butter a little at a time. Once a ball has formed, place the dough in another bowl and let it rise until it has doubled in size.
• Once it has doubled, punch the dough down once.
• On a clean, lightly floured work surface, portion the dough into ½-ounce balls.
• Meanwhile, heat 5 inches of oil in a Dutch oven over medium heat until it reaches 325 degrees. Working in batches, fry the balls for 3½ minutes, or until golden brown.
• Remove to paper towels and cover to keep warm while you fry the rest of the balls.
• Serve immediately.
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