Beignets
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
44
Spice
34
Sweetness
53
Sourness
45
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Granulated Sugar4 cups
All-Purpose Flour1 cup
Butter (melted)1 tsp
Salt1 tsp
Vanilla Extract4 cups
Canola Oil1 cup
Powdered SugarDirections:
1
Pour the warm milk into a large bowl
2
Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved
3
Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, and vanilla
4
Add the remaining flour and sugar, folding them into the wet ingredients with a large rubber spatula
5
Knead the dough by hand in the bowl for about 5 minutes, then cover the bowl with plastic wrap and refrigerate the dough for 6–8 hours
6
Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch
7
Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour
8
Heat the oil in a large deep skillet over high heat until it reaches 350°F
9
Use a candy thermometer to check temperature
10
Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over
11
Use tongs to remove beignets from the oil and drain on paper towels
12
Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar
13
Pour the warm milk into a large bowl
14
Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved
15
Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, and vanilla
16
Add the remaining flour and sugar, folding them into the wet ingredients with a large rubber spatula
17
Knead the dough by hand in the bowl for about 5 minutes, then cover the bowl with plastic wrap and refrigerate the dough for 6–8 hours
18
Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch
19
Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour
20
Heat the oil in a large deep skillet over high heat until it reaches 350°F
21
Use a candy thermometer to check temperature
22
Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over
23
Use tongs to remove beignets from the oil and drain on paper towels
24
Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar