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New Orleans Blue Cheese Beignets
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Brief Description
Savory version of the New Orleans favorite treat
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Main Ingredient
Blue Cheese
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Category: Breakfast
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 10/5/2013, adapted from "Southern Fried" by James Villas (Houghton Miffin Harcourt)
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Oct 06, 2013
Number of Servings:
Ingredients:
- 1 packages - Active Dry Yeast
- 1/4 cups - Warm Water
- 2 tablespoons - Sugar
- 2 1/2 cups - All Purpose Flour
- 1 teaspoons - Salt
- 8 tablespoons - Butter cut into pieces
- 2 - Eggs plus 2 egg yolks, room temp
- 1 pounds - Blue Cheese room temp
- 1 cups - All Purpose Flour
- 2 - Eggs
- 3 tablespoons - Water
- 1/2 teaspoons - Salt
- 1 pinchs - Grated Nutmeg
- - Vegetable Oil for deep frying
- 2 tablespoons - Capers rinsed and chopped
Directions:
1. Make pastry: Combine yeast and water in a small bowl and let proof 10 minutes. In a food processor, combine sugar, flour, salt and butter and process until butter is incorporated, about 30 seconds. Add yeast mixture, pulse 3 times, add eggs and yolks and process until liquid is incorporated. Scrape sides of bowl and process 1 minute more to knead dough. Transfer dough to a greased bowl, shape into a ball, cover with a towel and let rise in a warm area until doubled in bulk, about 2 hours.
2. Punch dough down, cover with plastic wrap and refrigerate overnight.
3. Make beignets: Form cheese into 2-inch balls. On a floured surface, roll out chilled dough ¼-inch thick and cut out 2½-inch rounds. Dust a cheese ball with flour and place on a round of dough. In a bowl, beat eggs with water, salt and nutmeg and brush edges of round with this egg wash. Top with a second round of dough and press edges to seal securely. Repeat with remaining cheese balls and dough rounds. Refrigerate 1 hour.
4. In a large, heavy saucepan, heat about 1 inch oil to 375 degrees, using a thermometer to monitor temperature. Fry beignets in batches until golden, 4-5 minutes, and drain on paper towels. Serve topped with chopped capers.
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