Classic New Orleans Beignets
Ingredients
1 cup lukewarm water | ||
1/4 cup sugar | ||
1 tsp kosher salt | ||
1 large egg, room temperature, beaten | ||
2 tbs unsalted butter, softened | ||
1/2 cup evaporated milk | ||
4 cups bread flour | ||
3 tsp dry yeast | ||
canola oil for deep frying | ||
Confectioners sugar, for dusting |
Directions:
- Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour and yeast in the bowl.
- Beat until smooth.
- Remove the dough from the bowl and turn out onto a lightly oiled surface.
- Form the dough into an oval and place in a lightly greased bowl. cover with plastic wrap and refrigerate until well chilled. 3-4 hours or overnight.
- Remove the prepared dough from the refrigerator and roll out on a lightly floured surface to 1/2 inch thickness.
- cut dough into 3 inch squares and set aside
- In a large sauce pan or deep fryer fill 1/3 full with oil and heat to 360 degrees.
- Slide the dough pieces slowly into the hot oil and fry the Beignets in batches in batches for about 2-3 minutes or until they are puffed and golden brown on each side,
- Remove from the oil and drain on paper towels.
- While the Beignets are still hot, sprinkle them with powdered sugar.
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