Matcha New Orleans Style Beignets

After the political disaster that has been 2016 I don't know about you but I need cake, cookies and all things sweet. I need to bury myself in baking, take shelter in the kitchen and just pretend the last year didn't happen. It doesn't surprise me that when the world is in a situation of strife we often turn to the sweet things, I've done that my entire life and cake will always put a smile on your face. Plus make something for another person and you can pass that smile along. Over the next four years I plan on putting out as much positivity into the world as I can muster to counteract whatever is to come. With that said, make this recipe and invite a bunch of friends round for coffee and beignets, its minimal effort and trust me, everyone wants something to put a smile on their face this week. 

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

Coating
25g icing sugar
1 1/2 tsp matcha powder

To make the matcha beignets place the flour, sugar, salt and the yeast into a large bowl and mixto incorporate evenly. Add the lemon zest and butter to the bowl. In a jug mix together the milk, and the egg and add to the bowl, mixing on low/medium speed using an electric mixer fitted with the dough hook for about 10-15 minutes or until the dough is elastic and coming away from the sides of the bowl. Place the dough into a clean bowl and cover with clingfilm, setting aside for about an hour or until doubled in size. At this point you can also place the dough into a lightly oiled bowl, cover with clingfilm and refrigerate overnight. If you are chilling the dough follow the recipe along as below adding a little extra time to the rise.

Tip the risen dough out onto a lightly floured work surface and using a rolling pin roll into a large rectangle about1 1/2 cm thick. Lightly cover the dough with a kitchen towel and leave to rise for about 20-45 minutes or until the dough is puffy. Using a pizza cutter cut the dough into small squares about 5x5cm.

Whilst the beignet dough is 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 3-4 minutes, turning halfway through cooking. Once cooked use a slotted spoon to remove from the oil and drain on a layer of kitchen paper. 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. If you don’t fancy using the matcha simply omit and increase the icing sugar a little.