New Orleans-style Beignets
- 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
- In a medium-size bowl add the warm water sugar and yeast and whisk well to combine. Sit aside for about 10 minutes or until the mixture has bubbled up and become foamy.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. 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. Add in the butter and beat until incorporated. Finally beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to 24 hours.
- Line a large rimmed baking sheet with three layers of paper towels set aside.
- In a large enameled cast-iron pan heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
- In batches fry the dough until they puff up and are golden brown in color about 1 minute. Using a slotted spoon transfer the beignets to the prepared baking sheet and repeat with remaining dough.
- Dust with powdered sugar and serve at once!
This article and recipe adapted from this site