Beignets
- Level: Easy
- Yield: About 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 143
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 13
- Total: 2 hr 30 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 15 min
Ingredients
3/4 cup lukewarm water
1(.25-ounce) packet active dry yeast
1/2 cup, plus 1 teaspoon sugar
4 cups all-purpose flour
Pinch salt
2 egg yolks
1/2 cup evaporated milk
3 tablespoons melted butter
1 teaspoon vanilla extract
4 to 6 cups peanut or other neutrally-flavored oil, for frying
Powdered sugar, for dusting
Directions
- In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
- In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
- In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
- Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
- In a wide, deep pot, heat the oil to 350 degrees F.
- Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
- Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
- Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
- Serve hot!!!!!