Ingredients 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 A New Orleans native, chef David Kinch got his start as a 16-year-old cook at Commander's Palace in 1977. He graduated from Johnson & Wales Culinary Academy in Providence, and spent much of the next two decades racking up kitchen experience around the world. He staged in Europe—at L'Espérance in St-Père-en-Vézelay, France, and Akelarre in San Sebastián, Spain, among other places—and consulted on an American restaurant at the Hotel Clio Court in Fukuoka, Japan. After working in New York, Kinch decamped to the West Coast, eventually opening his flagship, Manresa, in 1992. David Kinch has forged a distinctive culinary career path leading to the opening of Manresa and putting him at the forefront of new contemporary California cuisine. Kinch's driving force for his daily work remains the satisfaction he gets from cooking. "Very simply, I love doing this," he says. "My great pleasure is people being incredibly happy with their experience at the restaurant." Kinch's culinary philosophy is fostered by the terroir, or the "sense of place" of the California Coast, and the kind of ingredient-driven cooking and modern technique he has studied around the world. 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