Better/Best Beignet flour?

Hi All,

I'm up for making some beignets that come closer to whats produced at the different cafe's in New Orleans. Cafe Du Monde adds buckwheat flour in their box mix and I assume this adds to the chew, but every other recipe on the internet calls for AP or Bread flour. With these two I still haven't come out with the results I expect. Am I missing something possibly or should I combine flours to come closer to the pillowy non-cakey texture I've had before?

Any recipes that work or input is appreciated!

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wolfiegirl

I checked the boxed mixed ingredients. Perhaps you might have misread but it reads "enriched wheat flour; enriched BARLEY flour; milk; buttermilk; salt; sugar; leavening (baking powder, baking soda and/or yeast); natural and artificial flavoring". They also recommend frying up these bad boys in cottonseed oil.

Good luck trying to replicate these puffy squares of dough. They are spectacular!! And of course now I need to make a trip to Cafe Du Monde for a plate of them and some chicory coffee!

Keith_385681

Thanks byrdie. My bad on the mis-read and thanks for point that out. I'll leave the AP alone for now and see what I can do at home.

wolfiegirl

If I were going to make them (and you know now I'll have to at some point!), I'd use a combo of a/p flour and the barley flour. I'd skip the bread flour since what you want at the end is a light and puffy product that you can stuff in your mouth! LOL!! Just don't inhale because the powdered sugar can kill ya!

When you get these worked out, I'd be very interested in the recipe you conjure up!

Good luck and have fun with it!!

fisher23

I would assume that the barley has the somewhat the same purpose as diastatic barley malt? Better rise to add to the light airy texture. I wonder if diastatic barley malt wouldn't even be a better option? Maybe even a combo of pastry and AP flour.