BBA -- Morphing Buns into Beignets

This week for our Bread Baker's Apprentice Challenge we were supposed to make Cinnamon Buns or Sticky Buns. But I made Cinnamon Buns just a few weeks ago and although I love Cinnamon Buns I really think they taste much better in cold weather when there's a foot of snow outside. Of course I could have made Danish but I just made Danish a month ago. Oh well, sometimes deciding on just what to make is a problem.

Then I remembered Beignets! I've wanted to try my hand at Custard-filled Beignets for the longest time and jumped at the chance to finally check off another item on my very long ToDo list!

Beignet (pronounced [bε.ɲε]; In France, beignet is an umbrella term for a large variety of pastries made from deep-fried dough with fruit or vegetable filling. They may contain other fillings, as well: potatoes, mushrooms, or even meat.







Although I followed Reinhard's Cinnamon Bun dough recipe, the shaping technique for Beignets was a bit different. After the first dough rise is complete, let the air out gently and divide the dough into small evenly sized balls. I weighed out small dough balls, 30 grams each, which was a little smaller then a ping pong ball. The Beignets puff up quite a bit, about double the size of the dough ball, during the frying process so if you want smaller Beignets adjust accordingly. Spray a piece of parchment paper with Pam. Place each dough ball on a parchment, cover and let rest in a warm place for about half an hour.

While the dough balls are resting, heat a pan of peanut oil over a medium heat about 375 degrees. When the oil is hot, carefully drop raw Beignet into hot oil. Fry one side and then flip over to fry the other side until Beignet is golden brown on all sides.



When they are cool enough to handle, pipe in the custard. I used a pastry bag fitted with a filling tip to pipe the custard into the Beignet. Fill the pastry bag with custard. Poke a hole in the side of the Beignet with the tip and pipe in the custard.







Custard Filling
Recipe adapted from my Mom

2 c. milk or cream
4 TBL flour
1/2 c. sugar
1 egg, beaten
1 tsp vanilla

Mix flour, sugar and beaten egg until well blended. Heat milk to a simmer. When the milk is hot, slowly pour the milk into the egg/flour/sugar mixture stirring constantly until smooth.

Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be thick like pudding. If not thick enough put back on stove and while stirring add 1 tsp flour and heat though.








Google Books has the entire book, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread", by Peter Reinhart, scanned and you can find the recipe on Page 143 by clicking here.








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