BEIGNETS outlander recipe

Brown explains that the puffing of the crisp but airy beignet comes from steam and a wet dough, which makes it difficult to roll. Thus, they rise in the refrigerator. Use a lot of flour on your rolling pin and surface.

Beignets

Makes 24 

1 tablespoon active dry yeast

1/3 cup granulated sugar, divided

1 cup water, heated to 110°F to 115°F

2 large eggs, at room temperature

2 tablespoons unsalted butter, melted and cooled

3 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

Vegetable oil for frying

Confectioners' sugar for dusting

Combine the yeast, 2 tablespoons sugar and water in the bowl of a stand mixer fitted with the paddle attachment, and mix well. Set aside for about 10 minutes while the yeast proofs.

When the yeast looks frothy, add eggs and butter and mix well. Add the remaining sugar, flour, and salt, and beat at low speed until the flour is incorporated to form a soft dough. Beat the dough at medium speed for 2 minutes.

Lightly grease the inside of a large mixing bowl with softened butter or vegetable oil. Add the dough, turning it so it is lightly greased all over. Cover the bowl loosely with a sheet of oiled plastic wrap or a damp tea towel, and refrigerate it for at least 4 hours, or until it has doubled in bulk, or up to 24 hours.

Heat at least 2 inches of oil to a temperature of 350 degrees in a Dutch oven or deep skillet. Dust a surface, baking sheet, and rolling pin heavily with flour. Line another baking sheet with a few layers of paper towels and set a wire cooling rack inside of it.

Punch the dough down and divide it in half. Roll the first half into a rectangle 1/4 inch thick. Using a pizza wheel, cut the dough into 2-1/2- to 3-inch squares, and transfer the squares to the floured baking sheet. Repeat with the second half of the dough.

Carefully slide a few beignets into the hot oil, being careful not to crowd the pan and making sure that they do not touch each other. Once the beignets float to the top of the oil, fry them for 1 to 1-1/2 minutes per side, or until evenly browned.

Drain the beignets on the rack, blotting them very gently with additional paper towels. Fry the remaining beignets in the same manner. While the beignets are still hot, dust them heavily with confectioners' sugar and serve immediately.

The dough can be refrigerated for up to 1 day. But the beignets should not be rolled or fried until just prior to serving.