Potato Beignets

Potato BeignetsDownload Hi-Res Image »
Yield: 25 servings
Source:
Chef-Owner
Girl & the Goat
Chicago, IL


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Ingredients

  • ¼ cup sugar
  • ½ cup milk
  • 2 tablespoons butter
  • 2½ teaspoons active dry yeast
  • ¼ cup water, room temperature
  • 1 cup Idaho® Yukon Gold potatoes, peeled, cooked, riced
  • 1 egg
  • 3½ cups flour
  • yogurt, as needed
Yogurt (Yield 2¾ gallons):
  • 2 gallons milk
  • 2 quarts heavy cream
  • 1 quart yogurt culture (or an older batch of yogurt)

Directions

  1. Heat sugar, milk and butter in a saucepan until butter melts, then remove from heat and reserve.
  2. In a mixing bowl, combine yeast and water and rest for 5 minutes to reactivate yeast.
  3. Add yeast mixture to butter mixture and stir until combined.
  4. Beat potato puree and egg in bowl of a standing mixer with a paddle attachment until just combined, then add butter mixture and beat until well combined.
  5. Add flour and beat until combined, then remove to a bowl and ferment in a warm, dry place until doubled in size.
  6. Roll dough into a ½-inch thick sheet, then cut it into 1½-inch squares. Fry in 350*F oil, flipping once, until light golden brown on both sides.
  7. Spoon yogurt into center of plat and top with beignet and serve.
Yogurt:
  1. Scald milk and heavy cream in a heavy-bottomed pot. Remove from heat and cool to 100°F. Add yogurt culture. Transfer to a metal container and float in a hot water bath to maintain 100°F temperature until yogurt separates, about 4 hours. Strain and reserve, refrigerated.

 

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