Servings: 15 beignets
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Equipment
- 1 deep fryer or saucepan
- 1 Rolling Pin
- stand mixer with dough hook
Ingredients
- 400 grams all-purpose flour
- 215 grams whole milk heated to 100-110°F
- 62 grams softened & cubed unsalted butter about 4½ TBSP
- 45 grams granulated sugar
- 2¼ tsp active dried yeast
- 1 large egg
- 1 TBSP vanilla
- ¾ tsp salt
- ½ TBP fresh orange zest
- confectioner's sugar
- neutral-flavored & high-heat oil for frying I used canola oil
Instructions
- Heat the milk to 100-110°F then add in your dried yeast to activate it. Set aside.
- Add the sugar and orange zest to a small bowl & rub the zest into the sugar to help release the aromatic oils.
- Add all the ingredients - all-purpose flour, milk/yeast mixture, orange sugar, butter, egg, vanilla & salt to the bowl a stand mixer affixed with a dough hook. Knead for 3-5 minutes at medium speed or until the dough is smooth and clings mostly to the dough hook.
- Once the dough is smooth transfer it to an oiled bowl and cover with plastic wrap or a clean, damp kitchen towel. Allow the dough to proof for 45 minutes to an hour until it springs back slowly when lightly pressed.
- Once your dough has proofed punch it down to release excess gas then turn it out onto a floured surface.
- Roll the dough out to a ½-inch thickness and cut into 3 to 4-inch squares/rectangles for the beignets.
- Add oil to a saucepan or deep fryer and bring the temperature up to 360-380°F.
- Fry each beignet for 45-60 seconds on both sides until golden brown.Once removed from the fryer allow the beignets to rest on a grated surface or rack so that any excess oil drips away keeping the outside crisp.
- Using a sieve, generously dust the top of the beignets with confectioner's sugar and serve while warm! Enjoy your freshly-made New Orleans-style beignets on their own or with a hot cup of coffee!
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