Beignets
The Classic French, New Orleans Fried Fritters
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 4 minutes per/batch
Ingredients
3/4 cup lukewarm water
3 1/2 tsp active dry yeast
2 large eggs
1/2 cup whole milk or evaporated milk
3 tbsp unsalted butter, melted
1/2 cup granulated sugar
4 cups bread flour, plus more for dusting
1/2 tsp kosher salt
8 cups canola oil, for frying, plus more for greasing
powdered sugar, for topping
Cooking Tools
Large mixing bowl
Deep Fryer
Sheet Tray
Wire rack
Spider
Tongs
Directions
Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy. Add the eggs, milk, melted butter, and sugar, and whisk to combine. In a large bowl, whisk together the flour and salt. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a flour dusted surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper. Heat the canola oil in a large pot over medium-high heat until it reaches 350 Degrees F.
Lower the dough squares, 3-4 at a time, into the hot oil, make in batches. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
Dust the beignets with powdered sugar and serve warm.
Yields 20-25
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| Serve Up With A Cafe au Lait |
