Professional Baker Teaches You How To Make BEIGNETS!
Truffle Centered Beignets are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below and your Valentine will thank you!
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes 18 beignets
Ingredients
Dough
2/3 cup (160 ml) milk, just above body temperature (105 F/40 C)
2 ¼ tsp (1 pkg/8 g) instant dry yeast
1/3 cup (70 g) sugar
3 eggs at room temperature
3 ½ cups (525 g) all-purpose flour
1 tsp (5 g) salt
¼ tsp (1 g) ground nutmeg
½ cup (115 g) unsalted butter at room temperature
Ganache Glaze
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) corn syrup
Beignets
vegetable oil, for frying
icing sugar for dusting
Directions
1. For the dough, add the milk, yeast, sugar and eggs to a bowl and blend slightly. Add the flour, salt and nutmeg and blend by hand or in a mixer fitted with the hook attachment. Immediately start adding the butter a bit at a time and continue to mix until the dough comes together. If using a mixer, continue to knead the dough until smooth and elastic, about 5 minutes and if mixing by hand, once the dough becomes to difficult to stir, turn it out onto a lightly floured surface and knead by hand until smooth and elastic. Place the dough into a lightly oiled bowl, cover the bowl with plastic wrap and let rise for at least 2 hours, or chill and let rise overnight.
2. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature and chill until firm, about 2 hours, before using.
3. For the beignets, roll out the dough into a rectangle ¼-inch thick, about 18-x-15-inches. Cut the dough in half lengthwise and, on one half of the dough, spoon 18 teaspoonfuls of the ganache placing the spoonfuls about 2-inches apart, 6 across by 3 down. Cover this with the second piece of dough taking care to gently press down between the ganache to squeeze out the air around it. Trim the edges and cut into 18 beignets, each about 2-inches square. Place the beignets on a parchment-lined baking tray, cover with plastic wrap and let rise for 30 minutes.
4. Pour the oil into a tabletop deep fryer (following manufacturer’s instructions) or into a large, deep pot so that it is only filled about 3 inches. Heat the oil to 350 F (use a candy thermometer if cooking beignets in a pot). Have a baking tray lined with paper towel, with a cooling rack placed over it. Place a beignet onto a slotted spoon and lower gently into the oil. Fit in as many beignets as you can, but with enough room that they have at least an inch between them. Fry the beignets for about 3 minutes, then flip over the fry for another 3 minutes, until an even golden brown. Use your slotted spoon to remove the beignets onto the cooling rack to drain and cool for at least 5 minutes before dusting with icing sugar and enjoying.
The beignets should be enjoyed warm or at room temperature on the day they are cooked.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Chocolate #ValentinesDayRecipe
Видео Professional Baker Teaches You How To Make BEIGNETS! канала Oh Yum with Anna Olson
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes 18 beignets
Ingredients
Dough
2/3 cup (160 ml) milk, just above body temperature (105 F/40 C)
2 ¼ tsp (1 pkg/8 g) instant dry yeast
1/3 cup (70 g) sugar
3 eggs at room temperature
3 ½ cups (525 g) all-purpose flour
1 tsp (5 g) salt
¼ tsp (1 g) ground nutmeg
½ cup (115 g) unsalted butter at room temperature
Ganache Glaze
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) corn syrup
Beignets
vegetable oil, for frying
icing sugar for dusting
Directions
1. For the dough, add the milk, yeast, sugar and eggs to a bowl and blend slightly. Add the flour, salt and nutmeg and blend by hand or in a mixer fitted with the hook attachment. Immediately start adding the butter a bit at a time and continue to mix until the dough comes together. If using a mixer, continue to knead the dough until smooth and elastic, about 5 minutes and if mixing by hand, once the dough becomes to difficult to stir, turn it out onto a lightly floured surface and knead by hand until smooth and elastic. Place the dough into a lightly oiled bowl, cover the bowl with plastic wrap and let rise for at least 2 hours, or chill and let rise overnight.
2. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature and chill until firm, about 2 hours, before using.
3. For the beignets, roll out the dough into a rectangle ¼-inch thick, about 18-x-15-inches. Cut the dough in half lengthwise and, on one half of the dough, spoon 18 teaspoonfuls of the ganache placing the spoonfuls about 2-inches apart, 6 across by 3 down. Cover this with the second piece of dough taking care to gently press down between the ganache to squeeze out the air around it. Trim the edges and cut into 18 beignets, each about 2-inches square. Place the beignets on a parchment-lined baking tray, cover with plastic wrap and let rise for 30 minutes.
4. Pour the oil into a tabletop deep fryer (following manufacturer’s instructions) or into a large, deep pot so that it is only filled about 3 inches. Heat the oil to 350 F (use a candy thermometer if cooking beignets in a pot). Have a baking tray lined with paper towel, with a cooling rack placed over it. Place a beignet onto a slotted spoon and lower gently into the oil. Fit in as many beignets as you can, but with enough room that they have at least an inch between them. Fry the beignets for about 3 minutes, then flip over the fry for another 3 minutes, until an even golden brown. Use your slotted spoon to remove the beignets onto the cooling rack to drain and cool for at least 5 minutes before dusting with icing sugar and enjoying.
The beignets should be enjoyed warm or at room temperature on the day they are cooked.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Chocolate #ValentinesDayRecipe
Видео Professional Baker Teaches You How To Make BEIGNETS! канала Oh Yum with Anna Olson
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
The Best Authentic New Orleans Beignets RecipeProfessional Baker Teaches You How To Make JELLY DONUTS!Raspberry Beignets With Iron Chef Alex Guarnaschelli | The Best Thing I Ever Made | Food NetworkHomemade Beignets (Baked Not Fried) - Gemma's Bigger Bolder Baking Ep. 123The PERFECT Beignet Recipe! - Baking BasicsBeignets (Louisiana-style Dougnuts)Martha Stewart's 3 Donut Recipes (Jelly, Apple Fritters & Beignets) | Martha Bakes S6E2Professional Baker Teaches You How To Make CHICKEN WINGS!Café du Monde’s Beignet | Legendary EatsProfessional Baker Teaches You How To Make CINNAMON BUNS!Beignets recipe | The Best Authentic New Orleans Beignets Recipe| French doughnutsBeignets RecipePuff Pastry / 54 layers & 162 layers / Michael LimHomemade Chocolate Donuts | Gordon RamsayBinging with Babish: Beignets from Chef (and Princess and the Frog)Professional Baker Teaches You How To Make NANAIMO BARS!Top 5 Noodles by Masterchef l How to make Chinese Food • Taste ShowBeignets - Cafe Du Monde StyleHomemade Beignet Recipe - Celebrate Mardi Gras the Right Way! | Get the Dish