Prep Time
120 minutes
Cook Time
40 minutes
Serves
20 Beignets
Ingredients
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (105 degrees Fahrenheit)
- 1 Tbsp sugar
- 3 cups flour
- 3/4 tsp salt
- 2 Tbsp sugar
- 1 large egg
- 3 Tbsp melted butter (cooled after melting)
- 1 1/2 – 2 quarts of vegetable oil (for frying)
- 3 cups powdered sugar
Steps
1
In a small bowl, combine yeast, warm milk, and 1 Tbsp sugar and stir until sugar is dissolved. Set aside until mixture becomes foamy and fragrant (5 – 10 minutes).
2
In a large bowl combine flour, salt, and 2 Tbsp sugar. Stir dry ingredients together. Add the yeast mixture and a large egg. Mix until a shaggy dough forms. Add in the melted butter and mix until combined.
3
Turn out the dough onto a well-floured surface and knead until just combined. If the dough becomes sticky, add flour a tablespoon at a time and continue kneading until combined. Place the dough ball in a covered bowl and let rise for 1 hour.
4
Roll out the dough on a lightly floured surface until it is about 1/4 inch thick. Cut into rectangles (roughly 2 inch by 3 inch). Cover and let rest while heating the oil.
5
Add the oil to a pot or deep pan. There should be roughly 2 inches of oil in the pot. Heat to 325 degrees Fahrenheit.
6
Place beignets into the oil using tongs or a fry basket. Fry each side for 1 1/2 – 2 minutes or until golden brown. Remove from frying oil and place on a cooling rack or paper towels to allow extra grease to drip off.
7
When completely cooled, coat the beignets generously in powdered sugar.