Making Baked Beignets
When I returned from New Orleans, I couldn’t stop thinking about those delicious donuts.
I knew that I had to make them for the rest of my family that didn’t get a chance to go to New Orleans with me.
I wasn’t sure how they were going to turn out, but I had to give it a try.
Baked Beignets use the same recipe as their fried counterparts. A basic yeast rising dough mixture made into soft and pillow like donuts.
But there are a few tips to making these baked beignets rise perfectly.
First of all, be sure to use a super-fine sugar to help your yeast activate. Standard granulated sugar tends to gather together and the yeast has a difficult time feeding from it.
If you do not have super-fine sugar, it is easy to make your own. Place double the amount of granulated sugar in a standard coffee grinder.
Pulse until the sugar breaks down into fine crystals. But be sure not to grind it too long. Otherwise you will end up with powdered sugar!
And there is another hint to speed up the baking process. Proof your dough in a turned-off, pre-heated oven.
The dough will rise in a fraction of the time when compared to it sitting on a counter.