1/2cupmilkor evaporated milk (120ml) room temperature
2teaspoonsvanilla extract(10ml)
3 3/4cupsAll Purpose flour(450g)
1teaspoonsalt
3tablespoonsunsalted butterat room temperature (42g)
vegetable oilfor deep frying or peanut oil
1/2cuppowdered sugar(60g)
Instructions
Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.
Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.
Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.
Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.
Transfer the dough to a large, lightly oiled bowl then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours.
Add about 3 inches of oil to a large pot fitted with a candy thermometer and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.
Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.
Once the oil reaches 360F add the beignets 3-4 at a time; fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden too. P
Place onto the paper towels then dust with powdered sugar and enjoy!
Video
Notes
Make sure to use a candy thermometer for monitoring the temperature of the oil. It's essential when frying the beignets that the oil stays at the same temperature or thereabouts so they cook all the way through and don't burn on the outside. No one wants burnt, raw beignets.
Your water must be warm and not hot or it'll damage your yeast and stop your dough from rising.
Check the expiration date of your yeast too because if it's past its best used by date it won't work.
Use a pizza wheel to cut out your beignets and don't worry about them being identical they're supposed to look rustic and homemade.
Don't roll your dough too thin or they won't puff up when fried. Aim for 1/2 inch thickness when rolling out the dough.
The dough is enriched and sticky but if it seems too wet you can add an additional 1/4 cup of flour.
Because the dough is very rich it takes a little time to rise but don't be discouraged it's worth the wait.
If you're not using the dough right away you can store it in the fridge for up to 48 hours.
Make sure to fry the Beignets in batches and don't overcrowd the pan or the oil will cool down too much.
Beignets are best served hot or warm straight after frying they don't taste nearly as good the next day.