One of the best things of traveling abroad is the goods that you get to bring back home. Before heading to Japan, I made a list of souvenirs I had to purchase, including, at the top of the list, matcha powder. I’ve been slightly obsessed with all green tea flavored desserts and was determined to score top-notch matcha powder to create some of those treats at home. Since Tokyo is equally obsessed with matcha, it wasn’t hard to find. Now back in the States, I finally put that powder to use and created my first dessert, matcha beignets. Beignets are one of my favorite type of donuts, so why not combine my love for green tea with donuts and create one super dessert?
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 tsp salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- Oil, for deep-frying
- 3 cups confectioners' sugar
- 6 tbsp matcha powder
- Prepare beignets according to recipe.
- Combine confectioners' sugar with matcha powder. Toss beignets in sugar mixture. Serve.
- *Although the original recipe states that one batch yields 3 dozen, it actually yields double that amount, closer to 6 dozen.
For complete recipe click here
**Helpful tips and common mistakes
Beignets are a French fried dessert served with a mountain of powdered sugar. Brought over to New Orleans from the French colonists, this dessert (or breakfast) has gained so much popularity that it is now the official doughnut of Louisiana. If you’ve ever had the pleasure of eating at the famous Cafe du Monde, you know why people go crazy over these fritters.
I’ve tried several beignet recipes and have found the most success with Paula Deen’s version. Take note that the recipe says it yields 3 dozen but it actually makes double that amount. Beignets are best consumed fresh so if you don’t think you can eat 72 donuts, I would halve the recipe.
In doing some research, I realized that bread flour is the ideal flour for making doughnuts over all-purpose. What’s the difference? The more protein the flour has, the more elastic the dough, the more air is trapped in the dough, and the more airy the doughnut! If you’re looking to make a cake type doughnut, switch to all-purpose.
Once the dough has proofed, roll it out and cut into squares. I wanted mine to be a little bigger than bite size so I cut them bigger than the recipe instructs (1 inch squares). Even so I still ended up with at least 30 beignets after halving the recipe.
When frying the beignets, make sure to flip them constantly. Doing this will allow the doughnut to color evenly without turning too dark.
Dust a heavy amount of the match powdered sugar mix and bite into those glorious matcha beignets. The beignet itself is airy but still has substance while the matcha powder adds the perfect sweetness. I loved the subtle green tea flavor, making this dessert extra special. I served mine with two dipping sauces: chocolate and vanilla bean. Now if only I can stop eating them…
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