Side Pannel
Perfect Beignets
Perfect Beignets
- Recipe Submitted by maryjosh on 11/14/2017
Ingredients List
- 3/4 cup water lukewarm
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (or 1 envelope)
- 1 egg
- 1/2 cup milk
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp butter unsalted and softened
- powdered sugar for sprinkling optional
- vegetable oil for frying
Directions
In a small bowl combine the water, yeast and sugar. Whisk it all together a bit and let it sit for about 5 to 10 minutes until the yeast dissolves and starts to froth up.
Once the yeast has dissolved, add the egg, milk and whisk.
To the bowl of your mixer combine the flour and salt. Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl.
Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean damp towel or plastic wrap and let it sit and double in size, anywhere from 1 to 2 hours, in a warm place.
Roll out the dough in a long rectangle that's about 3/4 of an inch in thickness. Cut the dough in long strips then cut the strips to form squares.
Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the beignets make sure the oil is hot, it needs to be 350 F degrees. Fry the beignets, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.
Transfer the beignets to a large bowl lined with paper towels to drain some of the excess oil. Sprinkle beignets with powdered sugar and serve.
Once the yeast has dissolved, add the egg, milk and whisk.
To the bowl of your mixer combine the flour and salt. Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl.
Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean damp towel or plastic wrap and let it sit and double in size, anywhere from 1 to 2 hours, in a warm place.
Roll out the dough in a long rectangle that's about 3/4 of an inch in thickness. Cut the dough in long strips then cut the strips to form squares.
Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the beignets make sure the oil is hot, it needs to be 350 F degrees. Fry the beignets, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.
Transfer the beignets to a large bowl lined with paper towels to drain some of the excess oil. Sprinkle beignets with powdered sugar and serve.
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