Annual Food & Drink Issue

New Orleans Beignets Recipe

Breakfast Bash

 

It’s no secret that Chattanooga’s brunch scene is buzzing. Restaurants hope to satisfy customers’ taste buds with the classics, like bacon and eggs, along with more eccentric offerings – Fruity Pebbles pancakes, anyone? Fortunately for us, five local institutions have shared the blueprints to their beloved breakfast creations.

Be sure to set your alarm clock; these brunch recipes are worth getting out of bed for!

 

By Mary Beth Wallace

Photography by Lanewood Studio

Brody Jewelers Web Ad

SideTrack

Beignets

Yields: 10-15 beignets

 

Jason Greer

Jason Greer, Executive Chef

 

Raymond James downtown ad

 

beignets from sidetrack

Beignets

SideTrack
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 15 beignets

Ingredients
  

  • ¾ cup warm water
  • ¼ cup sugar
  • ½ tbsp yeast
  • ½ cup milk
  • 2 tbsp butter
  • 1 egg
  • ½ tbsp vanilla extract
  • 4 cups all-purpose flour + ¼ cup reserved for mixing
  • ¼ tbsp kosher salt
  • peanut oil, for frying
  • powdered sugar, for topping

Instructions
 

  • Add the warm water, sugar, and yeast to the bowl of a mixer. Whisk to dissolve the sugar. Allow the yeast to bloom for 15 minutes.
  • Heat the milk and butter so that it’s warm.
  • Add all the remaining ingredients to the mixer (except the reserved 1/4 cup of flour). Use the paddle attachment and mix for 30 seconds to incorporate all ingredients.
  • Switch to the dough hook and mix for 1-2 minutes. Add the reserved flour to the mixing bowl and mix for 1-2 minutes.
  • Pour the dough out onto two half sheet pans sprayed with non-stick spray. Spray the top of the dough with non-stick spray. Wrap with plastic wrap. Let the dough proof for 1-2 hours in a warm place.
  • Once the dough is proofed, flour your worktable heavily. Turn the dough out onto the table and then coat the top with lots of flour. Shape into a rectangle and then roll to 1/4-inch thick. Cut into 3-inch by 3-inch squares.
  • Fry in peanut oil at 360-375° until fully puffed and golden brown, about 2-3 minutes each side. Remove from oil and allow to drain briefly. Dust with powdered sugar and serve immediately.
Keyword beignets, beignets recipe, breakfast food, breakfast recipe, brunch recipe, dough from scratch, new orleans, new orleans beignets, pastry
Linda Brock Web Ad
Back to Annual Food & Drink Issue

You Also Might Like

[related_post post_id=""]

Get Free Digital Copies of CityScope® Emailed to You!