As a chef, there’s a certain pleasure in taking simple dishes that people can relate to and turning it into something special.
After all, what could be more old school yet soul satisfying as “coffee and doughnuts?” It’s a flavor structure made in heaven, and this signature dessert pays homage to the simpler things in life; just because something is good doesn’t necessarily relegate it to the category of “complex.”
So here is my “not-so-secret” beignet recipe that I’ve been tweaking for the last couple of years. It’s served with a Buttered Mocha Emulsion as a dipping sauce to bring the whole coffee and doughnuts theme together.
Doughnut Batter – “Cinnamon Sugar Beignets”
- 600g Milk, 2%
- 225g Butter
- 385g Flour, All Purpose
- 5g Salt, Kosher
- 8 Eggs, Whole
- 1 Tbl Spoon Vanilla Extract
- 1 Tbl Spoon Baking Powder
- 1/2 Tsp Baking Soda
- Combine milk and butter in a sauce pot and bring to a boil (careful, it will boil over quickly once it starts to simmer).
- Reduce heat to low, stir in flour and continue to cook for another 60 seconds.
- Transfer to a KitchenAid Mixing bowl with a paddle attachment and let cool to about room temperature before mixing.
- Beat in eggs, one at a time, until completely combined.
- Beat in vanilla extract, baking powder, and baking soda.
- Place in a pastry bag and reserve.
- Will keep in refrigerator for up to 3 days.
- Batch Yields about 1,200 grams.
- Serving Size: 15, 10 gram doughnuts.
Cinnamon Sugar Mix
- 430g Sugar, Granulated
- 10g Cinnamon, Ground
- 5g Salt, Kosher
- Combine all ingredients in an appropriate sized bowl and mix with a spoon.
- Reserve in bowl and set aside.
Buttered Mocha Emulsion
- 100g Fresh Espresso, (double shot)
- 125g Heavy Cream
- 100g Sugar, Granulated
- 20g Coco Powder (23% Fat)
- 8g Salt, Kosher, (Two medium sized pinches)
- 175g Butter, Whole and Unsalted
- Combine Espresso, Cream and Granulated Sugar in heavy bottom sauce pan and bring to a simmer.
- Add in Coco Powder and Salt, bring back to a simmer, and whisk thoroughly to dissolve.
- Turn off heat and slowly whisk in cold butter, about 20 grams at a time, until all the butter is combined.
- Serve immediately.
- Makes about 5, 100g servings, or 5, 3 1/2 ounce servings.
Bringing It All Together
- Heat 2 liters of Canola oil in a heavy bottom pot to a temperature of 375 F.
- Using a pair of sharp kitchen scissors, cut an opening at the tip of the pastry bag containing the doughnut batter. The opening should be slightly smaller than the circumference of a quarter.
- Squeeze batter into hot oil, sniping the batter with scissors to make a unified doughnut hole. Tip: Hold the tip of the batter close to the oil; this way when the doughnut drops into the oil, it will minimize the oil splash which could possibly burn you. (At Fredrick’s we do 15 doughnut holes for one order).
- Cook for about 3-5 minutes, or until the doughnut’s exterior is a dark golden brown.
- Strain doughnuts of excess oil and drop into cinnamon-sugar mixture. Toss in sugar mixture until evenly coated.
- Ladle Buttered Mocha Emulsion into an espresso cup (about 100-115 grams, or 3 1/2 ounces).
- Places doughnuts in a large coffee mug and garnish with fresh mint.
- Serve on a skateboard plate that is garnished with chocolate syrup (see picture at top). The chocolate sauce will add visual appeal to the dish, but will also keep the coffee mug and espresso cup from sliding around on the plate when it is carried to the table.