Name: New Orleans-Style Chicory Beignets
Yield: 3
Ingredients: 2 c. ground coffee-and-chicory blend -; 3 c. milk -; 2 1/4 tsp. active dry yeast -; 3 tbsp. granulated sugar -; 4 1/2 c. bread flour -; Bread flour -; 2 stick unsalted butter -; 4 tsp. kosher salt -; Vegetable oil -; Confectioners' sugar -; Vanilla ice cream and espresso -

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Ingredients for - New Orleans-Style Chicory Beignets

1. 2 c. ground coffee-and-chicory blend -

2. 3 c. milk -

3. 2 1/4 tsp. active dry yeast -

4. 3 tbsp. granulated sugar -

5. 4 1/2 c. bread flour -

6. Bread flour -

7. 2 stick unsalted butter -

8. 4 tsp. kosher salt -

9. Vegetable oil -

10. Confectioners' sugar -

11. Vanilla ice cream and espresso -

How to cook deliciously - New Orleans-Style Chicory Beignets

1. Stage

In a large jar, shake the coffee with 2 cups of the milk. Refrigerate for 1 hour. Strain the milk through a fine sieve into a measuring cup and add as much fresh milk as needed to make 1 1/2 cups. Discard the coffee grounds.

2. Stage

In the bowl of a standing electric mixer fitted with the dough hook, combine 1/4 cup of the coffee milk with the yeast and granulated sugar; let stand until foamy, 5 minutes. Add the remaining coffee milk, the 4 1/2 cups of bread flour and the butter and salt. Mix at low speed until the dough just comes together, 2 minutes. Increase the speed to medium and mix until the dough is smooth, 5 minutes. Transfer to a greased bowl, cover and let stand in a warm place until slightly risen, 2 hours. Divide the dough into 4 pieces.

3. Stage

On a floured work surface, roll out one piece of dough a scant 1/3 inch thick. Cut into 2-inch squares, then cut each square into two triangles. Transfer to a floured baking sheet. Repeat with the remaining dough. Let stand for 20 minutes.

4. Stage

In a saucepan, heat 2 inches of oil to 360 degrees F. Working in batches, fry 10 or 12 beignets at a time until browned and cooked through, 5 minutes. Drain on paper towels and transfer to a bowl. Dust generously with confectioners' sugar and serve immediately with vanilla ice cream and espresso.