No trip to New Orleans needed for these Beignets - warm, pillowy, and dusted with powdered sugar, these fried dough treats are sure to transport your taste buds to the Big Easy.
Ingreadient
- ¾ cup lukewarm water(180 mL)
- 3 ½ teaspoons active dry yeast
- 2 large eggs
- ½ cup whole milk(120 mL)
- 3 tablespoons unsalted butter, melted
- ¼ cup granulated sugar(50 g), plus 2 tablespoons
- 4 cups bread flour(500 g), plus more for dusting
- ½ teaspoon kosher salt
- 8 cups canola oil(1.9 L), for frying, plus more for greasing
- powdered sugar, for topping
Direction
- Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
- Add the eggs, milk, melted butter, and sugar, and whisk to combine.
- In a large bowl, whisk together the flour and salt.
- Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
- Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down with your fist, then turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
- Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
- Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
- Dust the beignets with powdered sugar and serve warm.
