New Orleans-Style Beignets

Name: New Orleans-Style Beignets
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Yield: 3
Cuisine: American
Ingredients: 1 cup Water (1 and 1/2 cups warm water, between 110 and 115 degrees (F)); 1 cup Granulated Sugar (2/3 cup granulated sugar); 1 tsp Active Yeast (2 and 1/4 teaspoons active dry yeast); 2 pieces Egg (2 large eggs, at room temperature); 1 cup Evaporated Milk (1 cup evaporated milk); 1 tsp Vanilla (2 and 1/2 teaspoons pure vanilla extract); 7 cup Bread Flour (7 cups bread flour); 1 tsp Table Salt (1 and 1/2 teaspoons salt); 5 tbsp Unsalted Butter (5 tablespoons unsalted butter, at room temperature); 4 cup Peanut Oil (4 cups peanut oil, for deep frying); 2 cup Icing Sugar (2 cups confectioners' sugar)

Light, puffy fried dough squares, deep-fried until golden, then dusted generously with powdered sugar.

165 minAmerican

Servings3

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Steps

1In 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.
2In 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.
3Line a large rimmed baking sheet with three layers of paper towels, set aside.
4In 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.
5In 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.
6Dust with powdered sugar and serve at once!