OCTOBER 7 • 2021 | 47

FOOD

E

very culture fries dough 
in some form or anoth-
er. As I’ve mentioned 
before, Jewish cuisine has long 
embraced frying as a primary 
method of cooking, from the 
origination of fish 
and chips many 
years ago, to lat-
kes and sufganiy-
ot on Chanukah. 
Fried doughs 
pop up in many 
Jewish commu-
nities around the 
world, and this one is probably 
a lot like many others. The base 
here is Escoffier’s beignet paste, 
which is very close to pâte à 
choux, aka éclair paste, churro 
dough, etc.
This yields roughly a quart of 
batter; I typically use a #40 por-
tion scoop (about 1¾ oz/50ml) 
to make my beignets; they come 
out about the size of a golf ball, 
maybe a bit bigger, and fry up 
relatively well in 8-10 minutes, 
which works in the restaurant 
environment. A bigger fryer 
does them faster than my coun-
tertop fryer, which will be faster 
than a stovetop pot.

BEIGNETS 
Ingredients
3.5 oz (99g) butter
16 fl. oz (473ml) water
2 pinches sugar
1 pinch salt
2/3 lbs. (302g, or about 10 2/3 
oz) all-purpose flour
7 eggs

Directions
Place butter, water, sugar and 
salt in a small saucepan (at 
least 2 quarts) and bring to 
a boil. Add flour and stir well 
with a spatula or wooden 
spoon, cooking over medi-

um-high heat as you stir, until 
the mixture pulls away from 
the sides of the pan cleanly.
Off the heat, mix in the 
eggs one at a time, incor-
porating each fully before 
adding the next. Once fully 
combined, transfer to a cool 
nonreactive vessel (plastic, 
glass, ceramic,) and allow the 
mixture to cool to room tem-
perature.
Prepare a deep fryer (or 
a small pot of oil at least 
3-4 inches deep over medi-
um-high heat) until it is at 
about 375°F. Use a thermom-
eter to monitor the tempera-
ture frequently (if you can’t 
clip it to the side, check every 
couple minutes, and tweak 
your heat accordingly. Scoop 
the dough with a small cook-
ie scoop, or with two spoons 
carefully shaping it into a ball 
about the size of a shooter 
marble. Fry the dough in 350-
375°F vegetable or canola oil 
until golden brown. Place on 
brown paper to wick off oil. 
Liberally coat with powdered 
sugar and serve with sweet 
sauces of choice. 

Chef Aaron blogs on the Facebook 
page of the Isaac Agree Downtown 
Synagogue. Reprinted with 
permission.

Chef Aaron 
Egan

Fried Dough

FROM THE HOME KITCHEN 
OF CHEF AARON

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