New Orleans "Style" Beignets

Updated at: Wed, 16 Aug 2023 21:57:43 GMT

Step 1

Instructions In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine.

Step 2

Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth.

Step 4

Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth.

Step 5

Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth.

Step 6

Add in the butter and beat until incorporated.

Step 7

Finally, beat in the remaining 3 and 1/2 cups of flour and salt.

Step 8

Beat until dough is smooth and cohesive; about 2 minutes.

Step 9

Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.

Step 10

Line a large rimmed baking sheet with three layers of paper towels, set aside.

Step 11

In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F).

Step 12

Remove the dough from the refrigerator.

Step 13

On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle.

Step 14

Cut the dough into 2 and 1/2-inch squares.

Step 15

In batches, fry the dough until they puff up and are golden brown in color, about 1 minute.

Step 16

Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.

Step 17

Dust with powdered sugar and serve at once!

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