monette

These are Sprinkle Bakes' Overnight Beignets. I was a little concerned at first because the recipe says to not overmix however your dough should be soft and smooth. My dough, even with 1/4 subbed whole wheat flour never got to the smooth stage that I am used to with other yeasted doughs. But after several extra minutes of mixing I decided it was enough and that we will see what happens after proofing. The name of the game at times when trying new recipes, and using 'alive' ingredients.

These proof twice, once on the counter in the normal room-temp environment. The second overnight fridge proof is where the recipe allows us to plan ahead and not have to do all the baking in one sitting.

Heather also gives tips on ways to freeze cut up squares. So I chose to fry up 1/3 of them and freeze the rest. We shall see how the frozen ones fry once they are thawed and brought back to life.

I came upon this recipe a year or so while elbow-deep in flour and sugar, working through some of Claire Saffitz's first cookbook, Desert Person.

I decided to give Sohale's recipe a try for a couple of reasons. First being, I'm a longtime fan of the cookies n' cream vibes. Second, because I live alone (and practicing portion control), I turn to recipes that freeze well.

Sohale walks through her recipe beautifully, and I love her storytelling of tempering flour, and I love watching her meticulously scrape every bit of batter off of the beater as she went.

She does give her viewer alternatives to this recipe to give the loaf fruity vibes. I have yet to venture out on the alternatives, I just really love cocoa.