BEIGNETS

16 Ene BEIGNETS

Beignets. Esta receta estaba cuidadosamente elegida para la revista «The supper club mag» que iba a salir este mes de Enero pero desafortunadamente debido al alcance que tiene todo lo digital, Kayon Reynalls ha tenido que parar este bonito proyecto. Esta entrada en el blog se la dedico a ella porque deseaba enormemente tener esta receta y por este motivo a continuación encontraréis el artículo que escribí en su versión original en inglés.  (si alguien desea la receta puede pedírmela por email y muy amablemente se la traduciré)   Ya tienes la receta traducida al castellano a continuación del post en Inglés

Beignets take me back to childhood memories. My grandpa’s lived next to us and I used to help my grandmother in the kitchen. Each Saturday my grandparents prepared lunch for the whole family. We were 14 at the table. The adults chatted, discussed and laughed. The ambient was lively and vibrant. Our cousins and me use to eat in a separate table and spent the afternoon playing. So, the previous days I help them in the kitchen. But there were afternoons or Sundays that I just stayed with my grandma and decided to do “buñuelos”, a kind of Spanish version of the beignets. My grandma didn’t weighed the ingredients, she did it by intuition, just mix eggs flour and milk, add some anisette and quick yeast. So, we fried it immediately and cover it with lots of sugar.

This recipe is in honour to my grandpa’s who always supported me when I was sad, Who had the sweetest words for me, who I spent long summers with and I will never forget them and I miss them in many moments of my life.

Beignets are a classic recipe not to be missed and this one is just wonderful because they become fluffy and tender.  You can also filled them with apple purée, custard or any marmalade. Despite they keep fresh for a couple of days, I am sure that will disappear from the platter before time.

BEIGNETS

Quantity 30 units

Time preparation: 20 minutes

Resting: 1 hour

Forming: 10 minutes

Leavening: 45 minutes

Frying: 15 minutes

Total time: 2h 30 minutes

Ingredients

• 500 grams strong white flour
• 200 grams whole milk
• 50 grams anisette
• 15 grams fresh yeast (or 7 grams dried)
• 60 grams butter (room temperature)
• 40 grams caster sugar
• 10 grams salt
• 2 large eggs
• Extra flour for dusting
• Olive oil or sunflower oil for deep frying
• Finishing: 250 grams castor sugar and 2 teaspoons cinnamon mixed together
• Optional: Homemade Raspberry Jam / Apple purée / custard cream

Directions:

1. Warm the milk to body temperature.
2. Crumble the fresh yeast into the flour with your fingertips as if you were making a crumble If using dry yeast, just mix in with the flour.
3. If you do it by hand: Rub in the butter, then add the sugar and salt, and finally add milk, anisette and the beaten eggs. Knead for approximately 10 to 12 minutes, until you get an elastic and smooth ball.
4. If using a mixer, Add sugar, salt, eggs, anisette and milk to the bowl and work at low speed for 2 minutes, then turn the speed a bit up but at low speed and mix for 6 to 7 minutes until the dough becomes elastic and smooth.
5. Spread butter to a bowl, place the dough and cover with a towel. Let the dough double de volume. Approx. 1 hour at room temperature.
6. Meantime grease slightly a baking tray with some flour.
7. Turn the dough into a slightly floured surface and divide the dough into 3 pieces. Form 3 loafs and divide each loaf in 10 pieces and roll in to tight balls. Transfer the balls to the baking tray with the seam side down. Leave space between the balls in order to avoid they touch when leavening. Dust the surface of the balls with some extra flour and cover the baking tray with a towel. Let them leaven approximately 45 minutes.
8. Fill a saucepan with oil enough to deep fry and heat it to 180ºC. Carefully lift the first dough into the oil. It should sizzle straight away.(If not wait until the oil is heated enough). Then add up to 5/6 balls one to one. Fry for approximately 30 to 45 seconds until they start to colour and then turn them over and fry the other side for the same time.
9. Remove the beignets and drain on absorbent paper. Let them cool and dust with abundant sugar and cinnamon.
10. Optional: make a small hole in each beignet and pipe raspberry jam or custard cream into the centre of the dough. Roll in the cinnamon castor sugar. Using a piping bag and nozzle,

You can keep it a couple of days in the bridge without dusting but they don’t last more than a winter afternoon.