Savor the Flavor of Saffron Baked Beignets

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Upgrade your brunch game with these Saffron Baked Beignets. They’re a delicious twist on a classic treat!

 

I’ve never been to New Orleans, had a authentic beignet, had Cafe du Monde ANYTHING, eaten King Cake, or eaten an actual muffaletta.  Now, I HAVE made gumbo, jambalaya, blackened shrimp and eaten Bananas Foster.  So, to make these beignets I did A LOT of research.  A LOT!  Since I’ve never had one, I wanted to make sure I got them right.  And I think I nailed it!  At least flavor-wise.  These beauties are golden delicious goodness in an easy to make dough made healthier by baking them instead of frying them.

 

But, I didn’t want them to be plain beignets.  I wanted to “kick it up a notch” so to speak.  I’m not sure how I stumbled on it, but someone was talking about a cooking challenge on their blog.  One where you have to use an ingredient you’ve never used before.  This person chose saffron.  Light bulb!  I LOVE saffron!  I think it’s under-used because it’s so expensive.  However, a little really does go a long way!!

 

 

What are beignets?

 

The word “beignet” itself is derived from the French word for “fritter” which is either meat, vegetables, or fruit that is bettered and fried.  However, beignets are just deep-fried pastry dough that is light and airy on the inside and crispy outside.  They are typically made with choux pastry but can also be made with rice flour or a yeasted dough. 

 

Beignets originated in France but travelled with the French colonists to New Orleans and that’s how they became an icon in New Orleans.  New Orleans style beignets are synonymous with the city’s culinary identity thanks to the influence of French culture on the local cuisine.  New Orleans is known for its unique blend of French, African, Spanish, and Creole influences.  These have all contributed to the vibrant and diverse food in the city.

 

The iconic Café du Monde in the French Quarter has played a significant role in popularizing beignets, too.  They are a must-try treat for anyone visiting the city.  Of course, you must try gumbo, jambalaya, a muffuletta, and a hurricane while you’re there.

 

 

What is saffron?

 

Saffron is a precious spice derived from the Crocus sativus flower.  They’re known for their vibrant red threads.  The reason it is so expensive if because the threads are carefully handpicked and dried. It is often described as having a warm, earthy flavor with hints of sweetness and a subtle floral aroma. Its taste is complex and can vary depending on the quality and origin of the saffron threads used.  It’s one of many ingredients in the infamous paella recipe.

 

In these saffron baked beignets, it adds a delicate yet distinct flavor that complements the richness of the pastry dough. The result is a harmonious blend of flavors that make these beignets truly irresistible. Not to mention the gorgeous golden color these beignets have from the saffron making them stand out.

 

 

Ingredients to make these saffron baked beignets

 

Outside of the saffron the rest of the ingredients should be pantry staples.

Refrigerator – milk, egg, butter

Pantry – saffron, sugar, yeast, pastry flour, all purpose flour, salt, powdered sugar

 

Preparing the saffron infused beignet dough

 

First, you infuse the milk with the saffron.  Place the threads in a saucepan with the milk.  When the milk scalds (bubbles form around the edges of the pan) remove from the heat and let the milk cool enough to combine with your yeast and 1 tablespoon of sugar in the bowl of stand mixer.  Let the yeast bloom before whisking in the egg.

 

 

Combine the two flours with the remaining sugar and the salt in a mixing bowl.  Cut in the butter with a pastry blender or two knives.  When it resembles a coarse meal, add it to the bowl of the mixer.  Using the dough hook stir on medium speed until the dough comes together.  Then continue to knead for 5 to 10 minutes adding additional flour as needed to keep it from sticking.

 

Turn the dough out and knead lightly before letting the dough rest 15 minutes.  Roll the dough out to 1/4 inch thick and cut the dough into 8 rectangles.  Place the beignets on a silpat lined baking sheet.  Cover them with a towel and let them rise 45 minutes.  While the beignets are rising, preheat the oven to 400 degrees.  Bake them for 10 to 12 minutes or until lightly golden brown on the outside.  Let them cool to room temperature and then sprinkle with powdered sugar.

 

 

See how beautifully yellow it made this beignet dough?  And I didn’t bother with straining the milk.  I figure the action of kneading the dough in the mixer would break the saffron threads up enough.  If there’s some larger pieces, so be it.  They’re just so pretty!!  

 

These saffron baked beignets have just the right amount of sweetness in this light and airy dough.  It’s almost like a brioche the way they come out.  Fluffy in the middle, nice and crisp on the outside.  Just fabulous!  I don’t impress myself all that often, but I have done just that with these tasty beignets.  A light dusting of powdered sugar and that’s all they need.  No dipping sauce, no glaze, no drizzle.  They’re perfectly tasty just like they are.