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Category: Desserts
Prep Time: Cook Time: Total Time:
Ingredients
3 teaspoons (or 1 package) active dry yeast
1/2 cup warm water, 110-115 F
1 cup evaporated milk
1/3 cup sugar
1 egg
4 1/4 cups self-rising flour
1/4 cup butter, softened
1/4 teaspoon salt
Canola (or peanut) oil, for frying
Powdered Sugar, topping
Directions
In a large mixing bowl, fitted with a dough hook, dissolve the yeast in warm water. Then add milk, butter, egg, sugar, flour and salt. Mix until smooth and doughy—it should be sticky.
Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight.
Punch down the dough and turn it out onto a lightly floured surface. Roll into a 1/4-1/2-inch thick rectangle. Cut into 2-3-inch squares.
In a large pot (or deep fryer) heat oil to 375 F (enough so that the beignets can float, about 3 inches).
Gently place beignets in the oil and fry for 2-3 minutes, flipping them in the middle. They should rise to the surface and be puffed up and golden brown on both sides. (Tip: if beignets don’t float or puff up, the oil is not hot enough.)
Remove the beignets using a slotted spoon and drain on a plate of paper towels.
Sprinkle generously with powdered sugar and serve warm.
Optional: Beignet dough keeps for up to a week in the fridge (or can be frozen), just remember to punch down before using.
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Beignets #3
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Category: Desserts
Prep Time: Cook Time: Total Time:
Ingredients
3 teaspoons (or 1 package) active dry yeast
1/2 cup warm water, 110-115 F
1 cup evaporated milk
1/3 cup sugar
1 egg
4 1/4 cups self-rising flour
1/4 cup butter, softened
1/4 teaspoon salt
Canola (or peanut) oil, for frying
Powdered Sugar, topping
Directions
In a large mixing bowl, fitted with a dough hook, dissolve the yeast in warm water. Then add milk, butter, egg, sugar, flour and salt. Mix until smooth and doughy—it should be sticky.
Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight.
Punch down the dough and turn it out onto a lightly floured surface. Roll into a 1/4-1/2-inch thick rectangle. Cut into 2-3-inch squares.
In a large pot (or deep fryer) heat oil to 375 F (enough so that the beignets can float, about 3 inches).
Gently place beignets in the oil and fry for 2-3 minutes, flipping them in the middle. They should rise to the surface and be puffed up and golden brown on both sides. (Tip: if beignets don’t float or puff up, the oil is not hot enough.)
Remove the beignets using a slotted spoon and drain on a plate of paper towels.
Sprinkle generously with powdered sugar and serve warm.
Optional: Beignet dough keeps for up to a week in the fridge (or can be frozen), just remember to punch down before using.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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