Patric Gabre-Kidan and chef Shaun McCrain aren't afraid of the scale and you shouldn't be either.
Former pastry chef and current front-of-the-house dude at Book Bindery Patric Gabre-Kidan's recipe for this week's Grillaxin is going to totally freak you out if you don't speak metric.
Get over it!
Buy a scale and use it to make this awesome treat. Your mouth will thank you. Check out part one and part two of this week's Q&A with the winning team at Book Bindery.
2g Dry Yeast
88g hot tap water
4oz evaporated milk
227g all-purpose flour
28g soft butter
1 cup cinnamon sugar
If you don't have a scale, get one. Most recipes start out by weight, then are converted to cups and teaspoons for home baking. If you have a scale, you can get your hands on professional recipes and take your cooking to a new level. Digital scales are cheap these days, and are an important tool for any serious baker.
Scale your water into the bowl of a mixer and add the yeast. Stir with a whisk and allow the yeast to dissolve and sit for 5 minutes. Add the milk and stir together. Scale the flour, sugar then salt into the bowl and mix at a medium speed for 5 minutes. You may have to stop the mixer and scrape it down from time to time. After the 5 minutes is up, add the butter and mix until it is thoroughly incorporated, another 2 mintues.
Allow the dough to rest and rise for 1 hour, then transfer to a lightly greased container and refrigerate overnight or at least 8 hours.
Roll the dough out to ½" thick and cut into 1½"-2" squares. Place the squares on a piece of lightly greased parchment paper or wax paper and cover with a piece of plastic wrap. Allow the dough to rise for 1 hour or until you notice it has started moving.
Heat a medium-sized pot of canola, peanut, or vegetable oil to 325°. You should have at least 2" of oil. Carefully drop your beignets into the oil, frying on each side until golden-brown. The secret to frying a good donut is to flip them in the oil a few times on each side so they cook evenly.
Drain them on a paper towel, and while still warm, toss them in cinnamon sugar. Serve with your favorite preserves and a dollop of whipped cream.