Recipe: Beignets

By Regina Charboneau

Makes 12 dozen beignets

    • 2 cups flour
    • 1/2 cup flour (to roll out beignets)
    • 1 pkg. active dry yeast
    • 3 tbls. sugar
    • 3 tbls. butter
    • 1/4 cup milk
    • 1/4 cup warm water
    • 1 egg yolk
    • 1 teas. vanilla
    • 1 cup powdered sugar
    • 1 qt. oil for frying

In mixing bowl put flour, dry yeast, and sugar.

In small sauce pan heat milk, water, and butter until butter has almost melted. Cool down to 120 degrees before adding to the flour mixture in the mixing bowl. The warm milk mixture should be no more than 120 degrees. Mix with dough hook on medium speed for two minutes.

Add egg yolk and vanilla to the dough mixture and mix for another minute. The dough should be soft but not sticking to the sides. If dough is too soft you may need to add a little more flour to get the consistency you need. If the dough seems too stiff add a teaspoon of warm water at a time until dough is soft but not sticking.

In large metal bowl add 1 teas. of salad oil. Turn dough out into this bowl. Flip dough over to coat both sides. Cover with a dry towel or plastic wrap (not airtight--loose). Let dough rise for one hour at room temperature or overnight in the refrigerator.

On floured surface, roll dough out to 1/4 inch thick. Cut into 2 1/2 inch x 3 inch rectangles.

Heat oil to 350 degrees. Put beignets in a few at a time. When they begin to puff up gently turn over and brown other side. Both sides should be a light golden brown.

Drain on paper towel. Dust with powdered sugar. Serve as soon as possible. They are best served hot.

If you are having a crowd you can fry off beignets earlier. Do not dust with sugar. Reheat in 350 degree oven for 5 minutes, dust with sugar and serve immediately.

This article available online at:

http://www.theatlantic.com/health/archive/2009/08/recipe-beignets/23270/