This recipe appears in:Wake and Bake: Baked Beignets with Chicory Coffee Sauce
These "beignets" may not be fried, but the chocolaty chicory coffee sauce makes them more than indulgent enough for Mardi Gras.
- For Beignets:
- 1/2 cup whole milk
- 1/3 cup buttermilk
- 2 teaspoons active dry yeast
- 2 tablespoons plus 1 teaspoon sugar, divided
- 1 3/4 cup bread flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- confectioners' sugar
- For Chicory Coffee Sauce:
- 3/4 cup heavy cream
- 1/2 cup sugar
- 6 ounces dark chocolate, chopped
- 1/8 teaspoon salt
- 1/4 cup strongly brewed chicory coffee
- 1/2 teaspoon vanilla extract
Make beignets: In a small saucepan, heat milk over medium low heat until warm to the touch, then take off heat. Whisk in buttermilk, 1 teaspoon sugar, and yeast and let stand 5 minutes.
In a small bowl, whisk together flour, baking soda, and salt.
Pour yeast mixture into a stand mixer fitted with a dough hook. Add flour mixture, remaining sugar, and butter to mixer. Mix until ingredients are combined and form a ball, then continue to let the mixer kneed for 5 minutes. Cover bowl with a dish towel and let sit in a warm place for 40 minutes.
On a lightly floured surface, roll dough out into a half-inch thick rectangle. Cut dough into rectangles measuring approximately 1 by 2 inches.
Line two baking sheets with parchment paper. Place beignets on baking sheet, cover with a dish towel, and let rest 20 minutes.
Preheat oven to 400°F. Bake beignets until puffed and golden brown, about 12 minutes.
Fill a shallow dish with confectioners' sugar. While still hot, roll beignets in sugar to coat. When ready to serve beignets, roll or dust them with extra sugar.
Make Sauce: In a medium saucepan, heat heavy cream over medium heat until simmering. Whisk in sugar. Take heavy cream off heat and whisk in chocolate until melted.
Whisk in salt, coffee, and vanilla extract. Serve warm with beignets.