Recipes Bread + Dough Fried Dough Beignet New Orleans-Style Chicory Beignets Be the first to rate & review! David Kinch playfully combines two New Orleans classics: chicory coffee and beignets. By David Kinch David Kinch Instagram David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Updated on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 1 hrs Total Time: 4 hrs Yield: 36 beignets Ingredients 2 cups ground coffee-and-chicory blend (see Note) About 3 cups milk 2 1/4 teaspoons active dry yeast 3 tablespoons granulated sugar 4 1/2 cups bread flour, plus more for rolling 2 sticks chilled unsalted butter, cut into cubes 4 teaspoons kosher salt Vegetable oil, for frying Confectioners’ sugar, for dusting Vanilla ice cream and espresso, for serving Directions In a large jar, shake the coffee with 2 cups of the milk. Refrigerate for 1 hour. Strain the milk through a fine sieve into a measuring cup and add as much fresh milk as needed to make 1 1/2 cups. Discard the coffee grounds. In the bowl of a standing electric mixer fitted with the dough hook, combine 1/4 cup of the coffee milk with the yeast and granulated sugar; let stand until foamy, 5 minutes. Add the remaining coffee milk, the 4 1/2 cups of bread flour and the butter and salt. Mix at low speed until the dough just comes together, 2 minutes. Increase the speed to medium and mix until the dough is smooth, 5 minutes. Transfer to a greased bowl, cover and let stand in a warm place until slightly risen, 2 hours. Divide the dough into 4 pieces. On a floured work surface, roll out one piece of dough a scant 1/3 inch thick. Cut into 2-inch squares, then cut each square into two triangles. Transfer to a floured baking sheet. Repeat with the remaining dough. Let stand for 20 minutes. In a saucepan, heat 2 inches of oil to 360°. Working in batches, fry 10 or 12 beignets at a time until browned and cooked through, 5 minutes. Drain on paper towels and transfer to a bowl. Dust generously with confectioners’ sugar and serve immediately with vanilla ice cream and espresso. Notes This blend combines coffee with chicory, a root that is roasted and ground. Rate it Print