Savory Buckwheat Beignets

Name: Savory Buckwheat Beignets
Total time: 45 min
Yield: about 40
Ingredients: 1 ounce fresh yeast or two packages dry yeast; 6 tablespoons tepid milk; 2 tablespoons sugar; 1 egg, lightly beaten; 3/4 cup buckwheat flour, plus more for dusting; 3/4 cup bread flour; 2 teaspoons salt; 4 tablespoons unsalted butter, softened, plus butter for bowl; 4 cups vegetable oil for frying; Caviar and creme fraiche, optional

Recipe from Thalia Restaurant

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 3(7)
Comments: Read comments

Featured in: NATIONAL ORIGIN: Finger Lakes; A Heartland Crop, A New York Address

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Ingredients

Yield:about 40

1ounce fresh yeast or two packages dry yeast
6tablespoons tepid milk
2tablespoons sugar
1egg, lightly beaten
¾cup buckwheat flour, plus more for dusting
¾cup bread flour
2teaspoons salt
4tablespoons unsalted butter, softened, plus butter for bowl
4cups vegetable oil for frying
Caviar and creme fraiche, optional

Ingredient Substitution Guide

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Preparation

Step 1
Blend yeast with 2 tablespoons milk, the sugar and egg in bowl of electric mixer. When mixture is bubbly, add remaining milk, buckwheat flour, bread flour and salt, and mix with a dough hook at low speed until dough is elastic. Add butter a tablespoon at a time, and mix well to make a soft, springy dough.
Step 2
Transfer dough to lightly buttered bowl, cover, and refrigerate until doubled, about 3 hours. Remove from refrigerator and punch down.
Step 3
Dust work surface with buckwheat flour, and roll dough to ½-inch thickness. Cut into rounds 1 inch in diameter or into 2-by- ½-inch rectangles. Scraps can be rerolled. Allow cut dough to rest 30 minutes.
Step 4
Heat oil to 300 degrees in a deep pan. Fry beignets in small batches until brown, about 30 seconds per side. Drain on paper towels, and cool 10 minutes before serving, with caviar and creme fraiche, if desired.