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PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON

Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - https://madein.cc/1023-claire PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON It’s faith-restoring when a food item (or anything, for that matter) lives up to the great hype surrounding it, so it was an affirming experience when I had my first beignets at Café Du Monde in New Orleans several years ago. Beignets are squares of fried dough similar to donuts, and even with high expectations, I found the chewiness and lightness of the ones at Café Du Monde miraculous. I have wanted to re-create something similar ever since, and this is my attempt. Though it’s the only yeasted recipe in the book, these beignets are straightforward to make and, deep-frying aside, hard to mess up because they shouldn’t look too uniform or neat. Like the ones at Café Du Monde, my beignets start with a wet dough (one of the keys to the large interior holes) and emerge from the fryer as airy pillows. When I say to generously coat them in confectioners’ sugar, I mean generously, and serve with a cup of coffee. ECI Skillet - https://madein.cc/1023-claire-eciskillet Dutch Oven - https://madein.cc/1023-claire-dutchoven Sauce Pan - https://madein.cc/1023-claire-ecisauc... #clairesaffitz #beignets #dessert MAKES 35 TO 40 BEIGNETS Ingredients: 3 3⁄4 cups all-purpose flour (17.8 oz / 506g), preferably a high-protein brand such as King Arthur, plus more for rolling 1⁄4 cup rye or whole wheat flour (1.2 oz / 34g) 1⁄2 cup granulated sugar (3.5 oz / 100g) 2 3⁄4 teaspoons Diamond Crystal kosher salt or 1 1⁄2 teaspoons Morton kosher salt 1 teaspoon baking powder 1 teaspoon active dry yeast 1⁄2 cup whole milk (4.2 oz / 120g), at room temperature 2 large eggs (3.5 oz / 100g), beaten, at room temperature 6 cups neutral oil (2.9 lb / 1.3kg), such as peanut, for deep-frying Confectioners' sugar, for serving What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor: Hal McFall Assistant Editor: Asher Rogers Theme Song: Michael Guggino Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwa