Beignets

[tejon]

Beignets

Serves 6.

Light, airy puffs covered in powdered sugar and perfect for dunking into cafe au lait or hot chocolate.

• 3/4 c warm water (110 to 115 degrees)
  
• 1 tsp active dry yeast
  
• 1/4 c sugar
  
• 3-3/4 c flour
  
• 1/2 tsp salt
  
• 1/2 c evaporated milk
  
• 1 large egg
  
• 2 T softened butter
  
• safflower oil for frying
  
• powdered sugar for dusting
  

In a large bowl, dissolve yeast in warm water. Mix in sugar, salt, egg, and evaporated milk. Add 2 cups of the flour and beat until smooth. Stir in the butter and 1 3/4 cups flour. Dough should be soft but hold together. Add additional flour if needed. Cover and let the dough rest in the refrigerator overnight.

Heat oil to 370 degrees. Roll out dough 1/8 inch thick, careful to keep the thickness even (this helps give the maximum puff when fried). Cut into 2 1/2 inch squares. Lower the squares into the oil and cook until golden brown on both sides, turning the beignets halfway through cooking. Drain, then sprinkle with powdered sugar and serve immediately.

Keywords: Intermediate, Breakfast, Brunch, American, Deep Fryer

( RG1422 )