New Orleans Beignets
Light and fluffy, these New Orleans Beignets are absolutely delightful. Indulge your taste buds with these puffy little doughnuts!
Ingredients
- 2 1/4 tsp. active dry yeast
- 1 cup lukewarm water (between 105-110ºF)
- 3 tbsp. honey tips & tricks
- 1 large free-run egg, room temperature
- 1/2 cup evaporated milk
- 1 tsp. pure vanilla extract
- 3 1/2 cups unbleached all-purpose flour, or as needed and divided plus more for work surface
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan sea salt
- 3 tbsp. unsalted butter, room temperature
- 1/2 tbsp. grapeseed oil, to grease the bowl tips & tricks
- 5 cups canola oil, for frying
- 1/2 cup confectioners' sugar, or as needed
- 1 medium brown paper bag
Directions
- In the bowl of a stand mixer, combine yeast, water and honey; stir. Let it sit for 15 minutes.
- In a small bowl, add eggs, evaporated milk and vanilla extract. Beat the ingredients until well blended and set aside.
- In a large bowl, combine 3 cups flour, cinnamon and salt; whisk and set aside.
- When the yeast is alive, add egg mixture and process on medium speed until blended using the paddle attachment.
- Switch to dough hook attachment and add 3 cups flour mixture and butter; process on low speed until combined. Increase the speed to 3 and working by tablespoons, add the remaining ½ cup flour or as needed until the dough is smooth.
- Form a ball by pulling under and place dough in a bowl lightly greased with grapeseed oil. Cover with a clean dish towel and transfer to a draft-free spot for 2 hours or until it doubles in size.
- On a work surface generously floured, roll out the dough into a rectangle down to ¼-inch thick. Cut it into 2 ½-inch squares using a pizza cutter. Place them in a single layer on a baking sheet lined with parchment paper while making the others.
- In a heavy bottom skillet, bring canola oil to 375ºF
- Working in batches and not overcrowding, carefully drop in the dough squares and fry until golden and plump, flipping them half way, about 1 minute per side. If beignets don’t pop up and float it’s because the oil is not hot enough.
- Using a spider strainer, transfer them to a wire rack sitting on a baking sheet while working with the others.
- Add hot beignets to a paper bag with confectioners’ sugar. Close the bag and shake it until well coated. Serve them immediately. Makes 4 dozen