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Lazy Sunday: Matcha Beignet

 

This week we’re joined by The Boy Who Bakes Edd Kimber, food writer and winner of the beloved Great British Bake Off, who has shared his scrumptious Matcha Beignet recipe with us. These classic New Orleans style beignets are the perfect snack for a Sunday afternoon, finished with a matcha powder sugar dusting for an innovative twist. Delicious!

 

Preparation & cooking time: 90 mins

Serves: 6 people

Ingredient
For the beignet:

500 g strong bread flour
30 g caster sugar
1 tsp fine salt
7 g fast action dried yeast
300 ml whole milk
75 g unsalted butter, very soft
Zest of 1 large lemon
1 large egg

For the coating:

25g icing sugar
1 ½ tsp match powder

Method:

To make the matcha beignets place the flour, sugar, salt and the yeast into the bowl of the Artisan Stand Mixer, fitted with the dough hook and mix on low speed for a couple minutes to incorporate evenly. In a small bowl mix together the milk, lemon zest and the egg and add to the bowl, mixing on low/medium speed for about 5-10 minutes or until the dough is elastic and coming away from the sides of the bowl. Add the butter and knead for a further 10 minutes or until the butter has incorporated and the dough is smooth and elastic again. Place the dough into a clean bowl and cover with clingfilm, setting aside for about an hour or until doubled in size. This is a light brioche style dough and using the Stand Mixer makes life a lot easier as this dough is sticky and tricky to knead, using the dough hook makes light work of the kneading.

Tip the risen dough out onto a lightly floured work surface and using a rolling pin roll into a large rectangle about 1 1/2 cm thick. Using a sharp knife cut the dough into small squares about 5x5cm and place these onto parchment lined baking trays. Cover the trays with cling film and leave for about 30-45 minutes or until the beignets are puffy.

Whilst the beignets are rising, pour about 2-3 inches of oil into a large pan and heat over low/medium heat to bring to about 170/180C. Carefully lower 4-5 beignets at a time into the hot oil and cook for about 3 minutes, turning halfway through cooking. Once cooked use a slotted spoon to remove from the oil and drain on a layer of kitchen towels. Once all of the beignets are fried prepare the coating by mixing the icing sugar and matcha together. To serve place the beignets onto a large serving platter and liberally coat with the topping, using a fine sieve to dust onto the doughnuts.

These beignets are best served on the day they are made, you can however prepare the dough ahead of time, placing the unrisen bowl of dough into the fridge to prove slowly overnight. If you dont fancy using the matcha simply omit and increase the icing sugar a little.

 

 

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