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Beignets
By John Kanell · preppykitchen.com
Makes 20 beignets
2 hrs 30 min
Pillowy fried pastry squares made from an enriched yeast dough, dusted with powdered sugar.
| prepPreheat oven to 360°F / 182°C (or use a candy thermometer on stovetop) | |||||||||
| prepCover a wire cooling rack with paper towels | |||||||||
| 180 ml warm water (100–110°F / 38–43°C) | Bloom yeast with sugar, 5 min | Whisk in milk, vanilla, remaining sugar & egg | Add first flour, whisk until smooth | Add remaining flour & salt, mix medium speed | Add butter 1 tbsp at a time, mix low 4 min | Rise in oiled bowl, covered, 2 hrs until doubled | Roll dough ½ inch thick, cut 2–2½ inch squares | Fry 3–4 beignets at a time, 2–3 min per batch | Dust with powdered sugar & serve |
| 50 g granulated sugar | |||||||||
| 2¼ teaspoons active dry yeast (one 7 g packet) | |||||||||
| 120 ml whole milk or evaporated milk (room temperature) | |||||||||
| 10 ml vanilla extract | |||||||||
| 1 large egg (room temperature) | |||||||||
| 210 g all-purpose flour | |||||||||
| 240 g all-purpose flour | |||||||||
| 1 teaspoon salt | |||||||||
| 42 g unsalted butter (room temperature) | |||||||||
| Vegetable oil or peanut oil (for deep frying, about 3 inches) | Heat oil to 360°F / 182°C in large pot | ||||||||
| 60 g powdered sugar | |||||||||
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