Beignet

Easy Beignets

Easy Beignets

Ingredients

• yield 3 dozen
• 1 and 1/2 cups warm water, between 110 and 115 degrees (F)
• 2/3 cup granulated sugar
• 2 and 1/4 teaspoons active dry yeast
• 2 large eggs, at room temperature
• 1 cup evaporated milk
• 2 and 1/2 teaspoons pure vanilla extract
• 7 cups bread flour
• 1 and 1/2 teaspoons salt
• 5 tablespoons unsalted butter, at room temperature
• 4 cups peanut oil, for deep frying
• 2 cups confectioners’ sugar

Method

1. In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine
2. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth
4. Beat in the vanilla and evaporated milk
5. Beat in 3 and 1/2 cups of the flour until smooth
6. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here – this mixture can splash up if added to quickly!); beat until smooth
7. Add in the butter and beat until incorporated
8. Finally, beat in the remaining 3 and 1/2 cups of flour and salt
9. Beat until dough is smooth and cohesive; about 2 minutes
10. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours
11. Line a large rimmed baking sheet with three layers of paper towels, set aside
12. In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F)
13. Remove the dough from the refrigerator
14. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle
15. Cut the dough into 2 and 1/2-inch squares
16. In batches, fry the dough until they puff up and are golden brown in color, about 1 minute
17. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough
18. Dust with powdered sugar and serve at once!

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