Yields: About 24 beignets
Prep Time: 2 hours 30 minutes (including rising)
Cook Time: 5-8 minutes
Ingredients
For the Dough:
- 1 package (2 and 1/4 teaspoons) active dry yeast
- 1 and 1/2 cups warm water (between 110 and 115 degrees F)
- 1/3 cup granulated sugar
- 1 (12 ounce) can evaporated milk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 5 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
For Frying:
- 4-5 cups vegetable or canola oil
For Serving:
- 2-3 cups powdered sugar
Instructions
Activate the Yeast:
- In a large bowl or in the bowl of your stand mixer, dissolve the yeast and sugar in the warm water.
- Let stand until foamy (approximately 5 minutes).
Make the Dough:
- Whisk the evaporated milk, eggs, and vanilla extract into the yeast mixture.
- In a separate bowl, whisk together the flour and salt.
- If using a stand mixer with the dough hook attachment, add half the flour mixture to the wet ingredients and mix on low speed. Add the butter and the remaining flour, mixing until a soft, sticky dough forms.
- If making by hand, add the flour mixture gradually, mixing until a soft dough forms.
Knead the Dough:
- If using a stand mixer, increase speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic.
- If making by hand, knead on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
First Rise:
- Lightly grease a large bowl.
- Place the dough in the bowl, turning to coat with oil.
- Cover tightly with plastic wrap and let rise in a warm place until doubled in size (around 1-2 hours).
Shape the Beignets:
- Once doubled, punch down the dough.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Cut into roughly 2-inch squares.
Second Rise (Optional):
- For fluffier beignets, place the squares on a baking sheet lined with parchment paper, cover loosely, and let rise for another 30 minutes.
Fry the Beignets:
- In a large, heavy-bottomed pot or deep fryer, heat the oil to 360 degrees F. Use a candy or deep-fry thermometer to monitor the temperature.
- Working in batches, carefully drop the beignets into the hot oil. Fry for 2-3 minutes per side, flipping once, until they’re puffed and golden brown.
- Drain the fried beignets on a wire rack lined with paper towels.
Finish and Serve:
- While still warm, generously dust the beignets with powdered sugar.
- Serve immediately and enjoy!
Tips
- Fresh Yeast: Substitute fresh yeast for active dry yeast. Use 1 1/4 oz fresh yeast, crumbled into the warm water with the sugar.
- Room Temperature: Bring eggs to room temperature for optimum dough consistency.
- Oil Temperature: Maintain consistent oil temperature during frying for the best results.
- Don’t Crowd the Pot: Fry in batches to avoid lowering the oil temperature.
- Serve Warm: Beignets are best enjoyed fresh and warm for that iconic airy texture!
