Cooking Classics
The Technique
Cinnamon-Banana Beignets
Cinnamon-Banana Beignets are an exciting twist to the standard. A banana infused dough is prepared & given time to develop in the refrigerator overnight. When you are ready for these irresistible gems, simply turn the dough out, cut it into rectangular shapes & fry them in hot oil. A dusting of cinnamon scented powdered sugar adds just the right flavor to make these beignets worthy of your attention. Learn how to make a French Quarter classic with a twist.
Cinnamon-Banana Beignets
makes about 3 dozen
1 {1/4-oz} envelope active dry yeast
1/2 cup warm water {105 to 115 degrees}
3 Tbsp granulated sugar, divided
4 1/4 to 4 1/2 cups bread flour
3/4 tsp kosher salt
1 cup whole buttermilk
1/2 cup very ripe banana, pureed {about 1 medium}
1 egg, lightly beaten
Vegetable oil
2 cups powdered sugar
2 Tbsp ground cinnamon
Stir together the water, the yeast & 1 teaspoon of the sugar. Let stand 5 minutes or until foamy. Whisk together 4 cups of the flour, the salt & the remaining sugar in the bowl of a stand mixer. Add the yeast mixture, the buttermilk, the banana & the egg. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Gradually add the remaining 1/4 to 1/2 cup of flour until a sticky dough forms. Increase the speed to Medium speed & mix 4 minutes. The dough will appear shaggy in nature. Transfer the dough to a lightly floured surface & shape it into a ball then place it into a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Chill 4 to 24 hours.
Pour the oil to a depth of 1 1/2 inches in a Dutch oven & heat to 350 degrees. Attach a candy thermometer to the side of the pot to monitor the temperature. Remove the dough from the refrigerator & turn it out onto a lightly floured surface. Roll the dough to a 1/4-inch thickness & cut it into 1 1/2 x 3-inch rectangles using a pastry wheel or a sharp chef knife. Fry, in batches, 1 1/2 to 2 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Combine the powdered sugar & cinnamon. Dust liberally over the warm beignets.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Cinnamon-Banana Beignets
A trip to New Orleans inevitably includes a stop for hot chicory coffee & a serving of fresh beignets dusted with just the right amount of confectioners sugar. Many do not know how easy they are to prepare in your own kitchen as the dough can be blended quickly, refrigerated overnight & fried the next morning rather at a moments notice. A little mashed banana & cinnamon flavors the dough beautifully for a new take on this traditional favorite.
The Technique
Beignets aren’t difficult to prepare from scratch, however there are techniques you should be familiar with in order to make a successful batch. The only thing that it truly takes is patience as the yeast needs adequate time to produce quality results. Here’s what you should know.
No. 1
The Ingredients & The Blending Procedure
The Yeast
Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast.
The Proofing
It’s a good idea to dissolve dry yeast before using. Simply stir it into warm water with a smidgen of the sugar & allow to stand for several minutes. Yeast feeds on sugar for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged.
The Bread Flour & The Salt
Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key
in order to build the foundation of dough.
Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added. The remaining sugar should also be incorporated at this time.
The Banana, The Buttermilk & The Egg
When cooking with bananas for this application, begin with very ripe fruit. The skin should have dark spots. Once the bananas are peeled, you may notice some portions that are softer than others. This is what you are looking for as the sugars will be more pronounced. The more ripe the bananas, the richer the flavor in the final baked good. To prep the bananas, peel them & place in a bowl. Mash the bananas with a fork then whip vigorously to break it up. A combination of puree & small pieces of banana will lend good flavor & texture to the recipe. Look to The Basics: Bananas for additional pointers when baking & cooking with them. Buttermilk provides rich, distinctive flavor & texture to baked goods. Always use whole fat varieties for the best results in recipe applications. The egg will act to enrich the dough.
The Mixing
You are now ready to blend the ingredients. Follow the recipe instructions to complete the task. A heavy duty stand mixer fit with a dough hook is a dough makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Don’t leave it unattended as it will rock & shake a bit as the dough mixes.
No. 2
The Prepared Dough
When the dough is ready to be removed from the mixing bowl, push the it away from the hook with well floured hands. Sprinkle a little bit of flour over the dough into the work bowl. Shimmy some between the sides & the dough using a rubber spatula or a plastic dough scraper. Allow it to tumble out onto a lightly floured surface. Expect it to be a little sticky.
No. 3
The Shaping & The Refrigerator Rest
Begin shaping the dough into a ball. Gently press the surface to create a smooth flat surface then tuck the dough under while spinning it in a circular motion. A few quick spins between your hands will have it shaped into a ball. This will simply create a tight, neater dough shape.
3a
Place the dough into a large, lightly greased bowl. Spray the surface with cooking spray & cover the bowl with plastic wrap. Chill 4 to 24 hours.
3b
Once the dough has chilled & you are ready to proceed. Punch the dough down.
No. 4
The Rolling & The Cutting
Remove the dough from the bowl & place it onto a lightly floured surface. Press it flat with your fingers & begin pushing it into a rudimentary rectangular shape.
4a
Roll the dough to a 1/4-inch thickness using a pastry pin.
4b
Cut the dough into 1 1/2 x 3-inch rectangles using a pastry wheel or a sharp chef knife. Cover it loosely with plastic wrap to prevent a film from forming over the surface.
No. 5
The Frying
Pour the oil to a depth of 1 1/2 inches in a Dutch oven & heat to 350 degrees. Attach a candy thermometer to the side of the pot to monitor the temperature. Fry, the dough pieces in batches, 1 1/2 to 2 minutes on each side or until golden brown. Remove them from the oil using a slotted spoon.
5a
Drain the beignets well on a wire rack over paper towels.
No. 6
The Cinnamon-Banana Beignets
Combine the powdered sugar & cinnamon. Dust liberally over the warm beignets. Pierce the beignets with a wooden skewer, if desired, to allow the steam to escape before eating.
The Tune
“Earth Angel” The Penguins
httpa://www.youtube.com/watch?v=VJcGi4-n_Yw
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Be sweet.
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