We went to New Orleans to try traditional beignets, and came back figure out how to make them the best.

INGREDIENTS:

Dough:

• 1/2 cup (122g) whole milk

• 3/4 cup (177g) of water

• 1/4 cup (60g) granulated sugar

• 2 teaspoons (6g) instant yeast

• 3.5 cups (525g) of all-purpose flour, plus more for dusting

• 1 egg

• 1 egg yolk

• 3 tablespoons (42g) unsalted butter, melted

• 1 teaspoon (6g) fine sea salt

• 1/2 teaspoon (2g) amylase

• Vegetable oil for frying

For Sweet Version:

• Confectioners sugar for dusting

King Crab Beignets:

• 1/4 cup (56g) crème Fraiche

• 1/4 cup (52g) Mayo

• 2 teaspoons (10g) dijon mustard

• 2 cloves garlic, grated

• 2 teaspoons (12g) Worcestershire sauce

• 1 rib celery, finely diced

• 1/2 bunch chives, thinly sliced, plus more for garnish

• 1 cluster of king crab legs, meat removed cut into ½ inch chunks

• Salt & pepper

• Zest & Juice of 1 Lemon

• Fresh Grated Parmigiano Reggiano for topping

• Fresh black pepper for topping

INSTRUCTIONS:

Dough:

1. In a container, add water and milk; heat to 95F, whisk in yeast and sugar till dissolved.

2. In a bowl, mix flour, salt, and amylase. To the milk mixture, whisk in whole egg and one egg yolk, and while constantly whisking, slowly stream in melted butter (<100F) until everything is homogenous.

3. Add your liquid to your stand mixer fitted with the dough hook attachment, turn it on to medium-low, and add your flour in; ¼ cup at a time until all the flour has been added and you have a rough dough. Remove bowl from the stand mixer, and knead by hand for 3 to 5 minutes or until smooth. Next, roll your dough into a ball, place it in a greased bowl, cover with plastic wrap, and rise at room temperature for 2 hours or until doubled.

4. Punch down your dough to release the air and place it on a lightly floured work surface. Dust it with flour and roll it out until you get an even size rectangle, about a ¼” thick. Cut 2” wide long strips down your dough, then cut across the strips at 2” intervals to get 2x2” squares.

5. Place each square on a lined parchment paper baking sheet. Cover with plastic wrap and rest for 5 minutes.

6. Fill a large, heavy-bottom pot halfway with oil (about 3.5 quarts for a 7 quart pot) and set it in a candy/deep fryer thermometer. Heat up to 330 degrees Fahrenheit and add in as many squares as you can without overcrowding; fry your squares, flipping occasionally to color both sides, for about 2 to 3 minutes or until light golden brown. Remove and drain on a plate lined with paper towels.

For Sweet Version:

1. When your beignets are cooked and still hot dust generously with confectioners sugar

King Crab Beignets:

1. In a medium mixing bowl, add creme Fraiche, mayo, mustard, garlic, Worcestershire, chives, celery, salt and pepper to taste, zest and juice of 1 lemon, and mix until homogenous.

2. Then add crab and gently fold together—adjust salt levels if needed.

3. Cut open one fresh fried beignet like a pocket and stuff it with your crab mix. Repeat with as many beignets as you like.

4. Place your crab beignets on a plate, top them with fresh grated Parmegiano Reggiano, chives, and fresh cracked black pepper.