Homemade Beignets

makes about 2 dozen

2 1/4 teaspoons active dry yeast

1/2 cup warm water

1/2 cup 2% evaporated milk

1 extra large egg, lightly beaten and at room temperature

1 teaspoon pure vanilla extract

2 Tablespoons (1-ounce) unsalted butter, melted

1/4 cup granulated sugar, divided

1/2 teaspoon baking soda

1 teaspoon kosher salt

3 cups unbleached all-purpose flour

4 cups vegetable oil for frying


Confectioners' sugar (lots of it)

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast and one tablespoon of the sugar in the warm water until foamy, about 5 minutes.  Add the milk, egg, vanilla, butter, remaining sugar, baking soda, salt, and flour.  Beat on medium high speed for 1 minute until a sticky dough has formed.  Transfer the dough to a well floured work surface, dust with more flour, and roll to an 1/8 inch thickness.  Using a pastry wheel, cut the dough into 2 inch squares with some irregular shapes around the edges.

Preheat the oil to 370° F.  Gently drop the squares, a few at a time, into the hot oil.  Once they have risen and puffed, flip and cook on the other side until golden brown.  Drain on paper towels and repeat with the remaining dough.  Generously dust with confectioners' sugar.  Serve warm.  Enjoy! 

Printed from thegalleygourmet.net