Savory Buckwheat Beignets

• 1 ounce fresh yeast or two packages dry yeast
• 6 tablespoons tepid milk
• 2 tablespoons sugar
• 1 egg, lightly beaten
• 3/4 cup buckwheat flour, plus more for dusting
• 3/4 cup bread flour
• 2 teaspoons salt
• 4 tablespoons unsalted butter, softened, plus butter for bowl
• 4 cups vegetable oil for frying
• Caviar and creme fraiche, optional

1. Blend yeast with 2 tablespoons milk, the sugar and egg in bowl of electric mixer.
2. When mixture is bubbly, add remaining milk, buckwheat flour, bread flour and salt, and mix with a dough hook at low speed until dough is elastic.
3. Add butter a tablespoon at a time, and mix well to make a soft, springy dough.
4. Transfer dough to lightly buttered bowl, cover, and refrigerate until doubled, about 3 hours.
5. Remove from refrigerator and punch down.
6. Dust work surface with buckwheat flour, and roll dough to 1/2-inch thickness.
7. Cut into rounds 1 inch in diameter or into 2-by- 1/2-inch rectangles.
8. Scraps can be rerolled.
9. Allow cut dough to rest 30 minutes.
10. Heat oil to 300 degrees in a deep pan.
11. Fry beignets in small batches until brown, about 30 seconds per side.
12. Drain on paper towels, and cool 10 minutes before serving, with caviar and creme fraiche, if desired.

yeast, tepid milk, sugar, egg, buckwheat flour, bread flour, salt, unsalted butter, vegetable oil, creme fraiche

Taken from cooking.nytimes.com/recipes/9879 (may not work)