Beignets Recipe

Beignets Recipe

Ingredients

• 175ml warm water
• 1 packet active dry yeast (7g)
• 50g granulated sugar, plus a pinch
• pinch salt.
• 1 large egg
• 125ml evaporated milk
• 560g plain flour, plus more as needed
• 25g vegetable shortening
• unsalted butter, for greasing.
• vegetable oil, for deep frying.
• 125g icing sugar, for dusting

Method

1. Begin by activating the yeast
2. In the bowl of a stand mixer with the dough hook attachment (or in a large mixing bowl) add the warm water, yeast and pinch of granulated sugar
3. Stir and set aside until the yeast has dissolved, about 10 minutes
4. To the bowl, add the 50g of granulated sugar, salt, egg, and the evaporated milk
5. With the mixer on low, add half the plain flour and mix until just combined
6. Add the shortening, and then gradually add the remaining plain flour until the dough forms into a mass
7. Turn off the mixer and transfer to a floured surface
8. Add more plain flour, if needed, until you have an even, medium-textured (it should be pretty firm) dough
9. Add the dough to a large buttered bowl and cover with plastic wrap
10. Let the dough rest for at least 3 to 4 hours, or overnight in the refrigerator
11. Once rested, gently turn the dough out onto a lightly floured surface
12. Sprinkle a little more plain flour on top so you can work with the dough
13. Gently shape the dough into a 2-cm thick rectangle so it can be cut into squares
14. Using a sharp knife or pizza cutter, cut the dough rectangles into squares, (you should yield 12 large squares, depending on how thick you rolled the dough)
15. Preheat the oven to 140C/Gas 1
16. On the stove top, heat about 8 cm of oil in a large, heavy-based pot over medium heat, (you want to make sure there is plenty of room as the beignets will puff up when cooked) to 180C
17. Fry the beignets in batches, about 3 minutes per batch, turning them in the oil while they fry to brown evenly on both sides
18. Transfer from the oil to a paper towel lined sheet pan and keep warm in a low oven while you cook the remaining dough
19. To serve, transfer beignets to a serving platter and dust generously with icing sugar

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