Everything Bagel Beignets

Description

Source: TASTY PRIDE - TASTY

If there’s one thing I’ve always known about myself, it’s that I love women. My first memory of joy is of holding another girl in my arms at a slumber party. And my first memories of longing are the dreams I had of my camp counselor. For years, these memories brought about feelings of shame and confusion, fear, and anger. It wasn’t until I grew old enough to seek out my people that everything started to make sense. When I stopped thinking of myself as just one person, and started thinking of myself as part of a movement. I hosted my first queer pop-up dinner in 2012: a meal that charged no entry fee, but requested you bring a beverage to share. I stayed up all night cooking. I wanted to create a space where queer people could talk to one another, and what better setting to do that than over something starchy and fried, like these fluffy beignets tossed with a savory everything bagel seasoning—a treat I would serve at one of these events. It’s a fun recipe that has the ability to help people connect, unite, and find their tribe. - Alex Koones

Ingredients

• 2 teaspoons (1 packet) active dry yeast
• 2 tablespoons warm water
• 5 tablespoons granulated sugar
• 2 large egg yolks
• 1 large egg
• ½ cup lukewarm whole milk
• 2 teaspoons dark molasses
• ½ teaspoon kosher salt
• 3 cups all-purpose flour, plus more for dusting
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 tablespoons brown sugar or barley malt syrup
• 8 cups neutral oil of choice, such as canola, for frying
• Everything bagel seasoning, homemade or store-bought

Directions

1. In the bowl of a stand mixer, mix the yeast, warm water, and 1 tablespoon granulated sugar with a fork.
2. Let stand until foamy and bubbly, about 5 minutes.
3. Fit the mixer with the dough hook.
4. To the bowl, add the egg yolks, whole egg, milk, 3 tablespoons granulated sugar, the molasses, and salt.
5. Mix on low speed until well combined.
6. Gradually add the flour and mix for 2 minutes, until slightly crumbly but starting to come together.
7. Scrape down the sides of the bowl with a spatula.
8. With the mixer running, add the butter, 1 tablespoon at a time.
9. Continue mixing until the dough is smooth and pulls away from the sides of the bowl, 4 to 6 minutes.
10. Turn the dough out onto a lightly floured surface and knead until no longer sticky, 2 to 3 minutes.
11. Transfer to a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
12. In a large pot, combine 2 quarts of water, the brown sugar, and remaining tablespoon of granulated sugar and bring to a boil.
13. Prepare a baking sheet by lining it with paper towels.
14. Roll out the dough to a 10-inch square rectangle about ¼ inch thick.
15. Cut the dough into sixteen 2½-inch squares.
16. Using a slotted spoon, dip each dough square in the boiling water bath for a few seconds on each side.
17. Transfer to the baking sheet to dry.
18. Heat the oil in a large pot over medium heat until it reaches 350°F.
19. Set a wire rack in a rimmed baking sheet nearby.
20. Working in batches, fry the beignets in the hot oil, flipping once, until golden brown on both sides, about 4 minutes total.
21. Transfer to the wire rack to drain and immediately sprinkle the everything bagel seasoning on top.
22. Serve warm.

YIELD: MAKES 16 BEIGNETS