Beignets
By Pate Giltner
Beignets
By Pate Giltner
Yield/Serves:
Makes 24-30 beignets
-
1 package of active dry yeast
-
1/4 cup sugar
-
1 cup warm water - warmed to about 105-110 degreesĀ
-
1/2 cup milkĀ
-
1 egg
-
1 tsp vanilla extract
-
Ā½ almond extract
-
2 cups all-purpose flour
-
2 cups bread flourĀ
-
1 tsp salt
-
1tsp baking powder
-
1/2 teaspoon baking sodaĀ
-
3 tablespoons butter softened
-
Enough canola oil to fill your pot at least 3 inches deep.Ā
-
1-2 cups powdered sugarĀ
Add the sugar, yeast, and warm water to a bowl attached to a stand mixer. Let sit until foamy, about 5 minutes. Add the egg, extracts, milk, salt, baking powder, baking soda, and flour mix on low until a shaggy dough forms. Add the butter one tablespoon at a time. Mix to combine after each addition before adding more.
Continue to beat the dough on high for 3-5 minutes. Place in a lightly oiled bowl. Cover and let sit for about 1 hour or until itās doubled in size.
Roll the dough out on a lightly floured surface to 1/2" thick. Cut the dough into 4-inch squares and transfer to a lined baking sheet. Cover and let sit 25ā30 minutes.
Pour oil into a medium-heavy saucepan to a depth of 3 inches and heat on medium high to 375 degrees. Fry the beignets in batches, being careful not to overcrowd them. Fry until golden brown, about 1-2 minutes per side. Transfer to a wire rack set inside a baking sheet to dry.
Dust with lots of powdered sugar and serve hot.
Continue to beat the dough on high for 3-5 minutes. Place in a lightly oiled bowl. Cover and let sit for about 1 hour or until itās doubled in size.
Roll the dough out on a lightly floured surface to 1/2" thick. Cut the dough into 4-inch squares and transfer to a lined baking sheet. Cover and let sit 25ā30 minutes.
Pour oil into a medium-heavy saucepan to a depth of 3 inches and heat on medium high to 375 degrees. Fry the beignets in batches, being careful not to overcrowd them. Fry until golden brown, about 1-2 minutes per side. Transfer to a wire rack set inside a baking sheet to dry.
Dust with lots of powdered sugar and serve hot.