Chef's Table

Beer Beignets

Beer Beignets are a take on New Orleans style donuts | doughnuts, using the beers style to create a wonderful flavor, then topped with Malted Powdered Sugar, served pipping hot!

CourseBreakfast, Brunch, Comfort, Dessert
CuisineAmerican, Creole | Cajun
Cooking Beer StyleAmerican Imperial Stout, Belgian Quadrupel | Quad
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionDonut | Doughnuts
Cooking MethodBaking with Beer, Frying
Brewery3 Floyds Brewing Co, Founders Brewing Co., North Coast Brewing Co., Sierra Nevada

Servings	Prep Time
4-6guests	10minute

Cook Time	Passive Time
3minute	8-24hour

Servings	Prep Time
4-6guests	10minute

Cook Time	Passive Time
3minute	8-24hour

Ingredients

Beignet Ingredients:

1cup beer,such as Russian Imperial Stout or Quadrupel
1/4cup sugar, brown, light
1/2teaspoon salt, kosher
1each egg, extra large,at room temperature
2tablespoon butter, unsaltedsoftened
1/2cup milk, evaporated, canned(key to recipe’s success)
3cup flour, breador all-purpose, plus extra for rolling out the dough
1cup flour, barleysuch as Central Milling Organic Barley Flour
1tablespoon yeast, instant active

To Fry:

1-2quart oil,such as Rice Bran, Peanut or Vegetable for frying

To Serve:

1recipe Malted Powdered Sugarrecipe HERE

Instructions

Dough Directions:

Using an electric mixer fitted with a dough hook, add the beer, sugar, salt, egg, butter, evaporated milk, flours, and yeast to the work bowl.
Mix on low speed until all the ingredients are incorporated together. Then increase the speed to medium to knead the dough for 3 – 4 minutes to create some gluten. Lightly dust a work surface with extra flour and turn the dough out onto it. Knead by hand for a minute, forming the dough into a ball.
Place the dough ball into a large seal-able container with a lid coated with vegetable oil, to prevent sticking. Turn and flip the dough over inside the bowl to coat evenly in oil. This prevents a dry crust from forming. Cover the container and refrigerate at 36°F | 2°C for 8 – 24 hours.

To Prepare Dough:

Remove the dough from the refrigerator. The dough will have risen slowly overnight, creating a more flavorful donut | doughnut. Let the dough warm for 30 minutes.
Remove the dough from the container onto a lightly floured work surface. Using a rolling pin or a 22 ounce bottle, roll the dough to a large rectangle, about 1/2-inch thickness. Using a paring knife or a cookie cutter, cut the dough into squares, diamonds, or circles approximately 3-inches across.
In a deep fryer or a large Dutch oven, heat the oil to 360°F | 182°C. Fry the beignets in batches of 4 – 5, cooking 2 – 3 minutes or until they’re puffed and golden brown on both sides (beignets will rise to the surface of the oil as soon as they begin to puff).
Turn them with tongs once or twice to ensure even browning.
Using a skimmer or tongs, remove the beignets from the hot oil.
Place the Beer Beignets onto a sheet tray lined with paper towels or a paper bag underneath a cooling rack to catch any excess oil.
Coat the hot beignets evenly in Malted Powdered Sugar.
Serve the Beer Beignets immediately.