I will keep this post short and "sweet".
If I ever started my own religion, it would be based on the belief that in every life there should be some fried dough covered in sugar. This idea was brought into focus awhile ago when I visited Orangette and read Molly’s post about fritters. So true!
Deciding to act on my sweet awakening, I made Cinnamon Sugar Beignets from Out to Brunch by Donna Dooher and Claire Stubbs. This recipe is a dream. You mix the dough at night. Go to bed. Wake up and fry yourself some beignets. Roll them in cinnamon sugar and experience bliss.
I say let there be fried dough!
Cinnamon Sugar Beignets
Adapted from Out to Brunch by Donna Dooher and Claire Stubbs.
- 1/2 cup warm water
- 2 tablespoons fresh yeast (1 tablespoon dry yeast)
- 2 tablespoons sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon cinnamon
- 2 large eggs
- 1 large egg yolk
- 1/2 teaspoon salt
- 1-2/3 cups all-purpose flour
- vegetable oil
- In a large bowl combine the water, yeast and 1 teaspoon of the sugar. Mix and set aside for 10 minutes to allow the yeast to get going.
- In a mixing bowl, cream together the butter, the remaining sugar and the cinnamon. Add the eggs and yolk and beat well with a wooden spoon. Mix in the yeast mixture, the salt and the flour.
- Cover the bowl with plastic wrap or with a dish cloth and keep in a warm place for about two hours, or until the dough has doubled in size. Punch down the dough and then put in the refrigerator for at least 3 hours or overnight.
- When you’re ready to make the doughnuts, heat vegetable oil in a pot. The vegetable oil should come at least 3 or 4 inches up the side of the pot but should be filled no more than 4 inches from the top. Use a thermometer to determine when the oil is ready. Heat to 325 degrees F.
- As the oil heats, take the risen dough out of the refrigerator and pat it into a rectangle that’s roughly 1-inch thick. You may need to flour your board and hands well as the dough can be sticky.
- Using a 2-inch round cookie cutter, dipped in flour, cut out circles. Reroll the scraps and cut out more circles. In total you should get between 12 and 16 beignets.
- Drop the beignets into the oil 4 at a time. Fry for 3 to 5 minutes or until they are golden. Drain on paper towels. As soon as you can handle them roll them in cinnamon sugar.
Note: This recipe will yield 12 to 16 beignets depending on the size of your cookie cutter. When working with the dough it may be sticky so have flour at your side. If you can’t find fresh yeast, substitute dry yeast. The ration for substitution is 2:1. So 2 tablespoons of fresh yeast is substituted with 1 tablespoon dry yeast.