New Orleans Beignets
Start by dissolving the yeast in warm water in a large bowl, then add the milk, oil, sugar, egg and 2 cups of flour. Beat until smooth (a stand mixer dough hook works great for this task). Stir in enough of the remaining flour to form a soft, sticky dough. Do not knead. Instead, cover and refrigerate the dough overnight.
Ingredients
- Active dry yeast
- Warm water (110° to 115°F)
- Evaporated milk
- Canola oil
- Sugar
- Large egg
- Self-rising flour
- Oil for deep-fat frying
- Confectioners’ sugar
Directions
Step 1: Prep the dough
Start by dissolving the yeast in warm water in a large bowl, then add the milk, oil, sugar, egg and 2 cups of flour. Beat until smooth (a stand mixer dough hook works great for this task). Stir in enough of the remaining flour to form a soft, sticky dough. Do not knead. Instead, cover and refrigerate the dough overnight.
Step 2: Shape into squares
Once the beignet dough is well-chilled, punch it down. Turn dough out onto a floured surface and roll it into a 16×12-inch rectangle. Use a pizza cutter to cut the dough into a beignet’s signature 2-inch square.
Step 3: Fry and sugar
Now it’s time to fry the beignets! Heat oil in an electric skillet or deep-fat fryer until it reaches 375°. Place dough squares in oil, a few at a time, until both sides of the dough are puffy and golden brown. Remove squares from oil and drain on paper towels. Roll the warm beignets in confectioners’ sugar.