Beignets
By Pate Giltner
Images
Serves
Makes 24-30 beignets
Ingredients
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1 package of active dry yeast
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1/4 cup sugar
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1 cup warm water - warmed to about 105-110 degrees
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1/2 cup milk
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1 egg
-
1 tsp vanilla extract
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½ almond extract
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2 cups all-purpose flour
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2 cups bread flour
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1 tsp salt
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1tsp baking powder
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1/2 teaspoon baking soda
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3 tablespoons butter softened
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Enough canola oil to fill your pot at least 3 inches deep.
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1-2 cups powdered sugar
Procedure
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 it’s 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 25–30 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 it’s 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 25–30 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.
Beignets
By Pate Giltner
Serves
Makes 24-30 beignets
Ingredients
-
1 package of active dry yeast
-
1/4 cup sugar
-
1 cup warm water - warmed to about 105-110 degrees
-
1/2 cup milk
-
1 egg
-
1 tsp vanilla extract
-
½ almond extract
-
2 cups all-purpose flour
-
2 cups bread flour
-
1 tsp salt
-
1tsp baking powder
-
1/2 teaspoon baking soda
-
3 tablespoons butter softened
-
Enough canola oil to fill your pot at least 3 inches deep.
-
1-2 cups powdered sugar
Procedure
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 it’s 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 25–30 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 it’s 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 25–30 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.