photo courtesy of the Food Network
Simone Faure, baker extraordinaire
This week, we launched our Winter Flavor special issue
, which presents a list of two dozen recipes from St. Louis' best bakers, chefs and bartenders. We'll be sharing some highlights online in the coming days, though you'll have to pick up a print copy to see the whole thing.
On Wednesday, we shared Rick Lewis' recipe for green bean casserole
. Today, we've got another holiday classic from another beloved St. Louis tastemaker. Simone Faure, the owner of La Patisserie Chouquette and a wonderfully accomplished baker
, was raised in New Orleans. Here, she shares her recipe for the Crescent City's sweet classic: beignets.
Simone Faure's Beignets
Every Christmas morning our house filled with the smell of hot French roast coffee with chicory and condensed milk and New Orleans beignets. Not a gift is opened, not a carol sung, until these pillows of delight have been thoroughly devoured. — Simone Faure
1½ cups warm water
½ cup granulated sugar
1 envelope active dry yeast
2 eggs, beaten
1¼ teaspoons salt
1 cup evaporated milk
7 cups bread flour
¼ cup softened butter
3 cups powdered sugar
Mix water, sugar, and yeast in a large bowl and let sit 10 minutes.
In a medium bowl, whisk the eggs, salt, and evaporated milk together. Add egg mixture to yeast mixture and mix. Add 3 cups of bread flour. Then add butter and the rest of the flour. Mix dough in mixer on moderate speed, using a dough hook.
Coat a large bowl with oil, place dough in bowl and cover with plastic wrap. Allow the dough to rise at least two hours or in the refrigerator overnight.
Heat 3-4 inches of oil in a Dutch oven or deep fryer to 350 degrees. Roll dough to 1/4-inch thickness. Cut two-inch pieces and place the squares on a lightly floured surface. Allow them to nearly double in size before frying them.
Fry four at a time, flipping continuously until they are golden brown and float to the surface.
Remove from the oil and drain on a paper towel. Generously coat the hot beignets with powdered sugar and enjoy. Be careful not to inhale!