1/3 cup whole milk
1 1/2 cups buttermilk
3/4 ounce fresh compressed yeast (or .375 ounce dry yeast)
3/4 teaspoon granulated sugar
5 1/2 cups bread flour
1/2 teaspoon baking soda
3/4 teaspoon salt
Peanut or Canola oil for frying
Confectioners' sugar, for garnish
In a heavy saucepan, heat milk over medium heat until small bubbles form. Remove from heat and temper in buttermilk. Add yeast and granulated sugar. Pour mixture into mixing bowl.
Add all dry ingredients and mix with electric mixer on low using dough hook until combined. Place dough in greased plastic container, covered, in a warm, dry place for 30 minutes. Turn dough onto a floured surface and form a ball. Roll out dough on a floured surface, and then cut into 1-1/2 inch squares. Place beignets on sheet pan lined with greased parchment paper. Wrap with plastic wrap and store in refrigerator until ready to cook.
In a large (10 to 12-inch pan) and deep (at least 2 inches deep) frying pan bring oil to 350 degrees F/180 degrees C. Fry beignets until puffed and golden brown. Drain on paper towels and sprinkle with confectioners' sugar. If desired, serve with fresh berries or a warm blueberry sauce.
Makes approximately 24 mini beignets.
Date: January 14, 2007