Beignets
Recipe courtesy Anne Burrell. Makes about 2 dozen. Serve hot!
Ingredients
- 3/4 cup Water, lukewarm
- 1 Active dry yeast, .25-ounce packet
- 1/2 cup Sugar, plus 1 teaspoon
- 4 cup Flour, all-purpose
- 1 pinch Salt
- 2 Egg yolk
- 1/2 cup Evaporated milk
- 3 tbsp Butter, melted
- 1 tsp Vanilla extract
- 6 cup Peanut oil, 4 to 6 cups, or other neutral oil, for frying
- Powdered sugar, for dusting
Directions
- Combine the water, yeast and 1 teaspoon sugar in a measuring cup and let sit until frothy.
- In a stand mixer bowl combine the flour, remaining sugar and salt. In another bowl whisk the yolks, evaporated milk, butter and vanilla, then whisk in the yeast mixture.
- Add the wet mixture to the dry and knead with the dough hook 5 minutes once combined. Cover and set in a warm place 2 hours, until doubled.
- Heat the oil to 350 degrees F in a wide, deep pot. Lightly knead the dough on a floured surface and cut into 2-inch squares.
- Fry in batches until puffy and golden, drain briefly on paper towels and immediately dust with powdered sugar.