Beignet Mix
Appeared at: NOLA Night
Jump to recipe ↓Two-hour rise, a quick fry, a cloud of powdered sugar. New Orleans at the end of dinner.
Ingredients
- 3/4 cup lukewarm water
- 1.25 oz active dry yeast
- 1/2 cup evaporated milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 3 tbsp melted butter
- vegetable or canola oil, to fry
- powdered sugar, to dust
Make it
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In a large bowl, combine the water and yeast.
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Let the mixture rest for 5–10 minutes (it will froth).
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Whisk in the evaporated milk, sugar, salt, egg, melted butter, and vanilla extract into your yeast mixture.
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Fold in the flour and continue mixing until well combined.
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Pour the dough onto a floured surface and knead for 3–5 minutes.
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Place the dough in a greased bowl and cover with a cloth to let rise (in a warm place) for about 2 hours or until doubled in size.
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Punch the dough down and remove it from the bowl.
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Roll out the dough on a floured surface until it is about 1/4–1/3 in thick.
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Cut the dough into 1 1/2 to 2” squares.
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Let the squares rest for 10 minutes before frying.
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Working in batches to not crowd the oil (1–2 pieces at a time), fry the dough squares until puffy and golden brown.
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Allow to cool and dust with confectioners’ sugar.