NEW ORLEANS BEIGNETS

NEW ORLEANS BEIGNETS image

Light and fluffy, indulge your taste buds with these puffy little doughnuts!

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 14

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Ingredients

2 1/4 teaspoon(s) active dry yeast
1 cup(s) lukewarm water (between 105-110ºf)
3 tablespoon(s) honey
1 large free-run egg, room temperature
1/2 cup(s) evaporated milk
1 teaspoon(s) pure vanilla extract
3 1/2 cup(s) unbleached all-purpose flour, or as needed and divided plus more for work surface
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground himalayan sea salt
3 tablespoon(s) unsalted butter, room temperature
1/2 tablespoon(s) grapeseed oil, to grease the bowl
5 cup(s) canola oil, for frying
1/2 cup(s) confectioners' sugar, or as needed
1 medium brown paper bag

Steps:

In the bowl of a stand mixer, combine yeast, water and honey; stir. Let it sit for 15 minutes.
In a small bowl, add eggs, evaporated milk and vanilla extract. Beat the ingredients until well blended and set aside.
In a large bowl, combine 3 cups flour, cinnamon and salt; whisk and set aside.
When the yeast is alive, add egg mixture and process on medium speed until blended using the paddle attachment.
Switch to dough hook attachment and add 3 cups flour mixture and butter; process on low speed until combined. Increase the speed to 3 and working by tablespoons, add the remaining ½ cup flour or as needed until the dough is smooth.
Form a ball by pulling under and place dough in a bowl lightly greased with grapeseed oil. Cover with a clean dish towel and transfer to a draft-free spot for 2 hours or until it doubles in size.
On a work surface generously floured, roll out the dough into a rectangle down to ¼-inch thick. Cut it into 2 ½-inch squares using a pizza cutter. Place them in a single layer on a baking sheet lined with parchment paper while making the others.
In a heavy bottom skillet, bring canola oil to 375ºF
Working in batches and not overcrowding, carefully drop in the dough squares and fry until golden and plump, flipping them half way, about 1 minute per side. If beignets don't pop up and float it's because the oil is not hot enough.
Using a spider strainer, transfer them to a wire rack sitting on a baking sheet while working with the others.
Add hot beignets to a paper bag with confectioners' sugar. Close the bag and shake it until well coated. Serve them immediately. Makes 4 dozen
To view this recipe on YouTube, click on this link >>>> https://youtu.be/-mutVOibKdk