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Breakfast | |
| Beignets: 3/4 cup warm water 1/3 cup sugar 1 1/4 teaspoons active dry yeast 3 1/2 cups bread flour, plus more for dusting 1 teaspoon kosher salt 1/2 cup evaporated milk 2 teaspoons vanilla extract 1 large egg, at room temperature 3 Tablespoons unsalted butter, at room temperature 4 cups neutral oil, such as canola or vegetable oil, for frying 4 cups sifted confectioners’ sugar Chicory Chocolate Sauce: 1 cup heavy cream 1/3 cup sugar 1/4 cup instant chicory powder Pinch of kosher salt 4 ounces chopped bittersweet chocolate 1 tablespoon unsweetened cocoa powder | |
| For the beignets: To a medium mixing bowl, add the warm water, sugar and yeast and whisk to combine. Allow to stand until the yeast is foamy, 10 minutes. In a large mixing bowl, whisk together the bread flour and salt. In a bowl of a stand mixer fitted with the paddle attachment, beat the evaporated milk, vanilla and egg until combined. Add 1 cup of the flour mixture and mix until incorporated. Switch to the dough hook attachment. Add the butter, yeast mixture and the remaining flour mixture, allowing to mix until the dough forms around the hook, 2 to 3 minutes. The dough will be slightly sticky and soft. Cover the bowl tightly with plastic wrap and let rise in a warm place until the dough doubles in size, 1 hour or up to overnight in a refrigerator. If letting it proof in the refrigerator, let the dough sit at room temperature for an hour before moving on to the next step. For the chicory chocolate sauce: Place the cream, sugar, chicory powder and salt in a medium saucepan over medium heat. Bring the cream to a simmer and stir until the sugar and chicory powder dissolves, 1 to 2 minutes. Then add the chocolate and cocoa powder, whisking until melted and everything is combined, 2 to 3 minutes. Remove from the heat and set aside. Heat the oil in a large Dutch oven over medium-high heat to 350 to 360 degrees F. Remove the dough from the bowl onto a floured surface and roll the dough into a 1/4-inch-thick rectangle. Using a pizza cutter, cut the dough into 2 1/2-inch squares. When the oil is hot, fry the dough in batches until golden brown and puffed, about 2 minutes per side. Remove the beignets to a large bowl containing the confectioners’ sugar and toss to coat while warm. Serve immediately with the Chicory Chocolate Sauce on the side for dipping. | |
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