Ingredients
Equipment
Method
Preparation
- In a small bowl, dissolve yeast in warm water with a pinch of sugar; let it proof for 5-10 minutes until foamy.
- In a larger bowl, combine warm milk, remaining sugar, and the egg; then stir in the proofed yeast mixture.
- Gradually add flour and salt to the wet ingredients, mixing until a shaggy dough forms, then incorporate the melted butter.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Frying
- Punch down the risen dough, then roll it out onto a floured surface to about 1/4-inch thickness.
- Cut the dough into 2-inch squares using a sharp knife or pastry wheel.
- Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully drop a few beignet squares into the hot oil, ensuring not to overcrowd the pot.
- Fry each side for 1-2 minutes until golden brown and puffed, then remove them with a slotted spoon to a paper towel-lined plate.
Serving
- Dust the hot beignets generously with powdered sugar before serving immediately.
Notes
For best results, consume beignets fresh and hot. Adjust sugar levels to your preference. Ensure oil temperature is maintained for even frying.