Virginie's Beignets

IngredientsPrint recipe

(For 30 beignets)

• 1 1/2 cups lukewarm water
• 1 packet fast rising yeast
• 6 1/2 + 1/4 cups flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 4 Tbsp soft butter
• 1 1/4 cups evaporated milk
• 2 tsp vanilla extract or rum
• 2 eggs
• Powdered sugar for dusting

Instructions

1. In a glass, mix together the yeast and the water. Set aside until foamy.
2. Using a stand mixer with the hook attachment, mix together the flour, sugar, salt, and baking soda.
3. At a medium speed, add the yeast with the water, then the butter.
4. Gradually pour the evaporated milk.
5. Once dough comes together, add vanilla extract and eggs.
6. Keep kneading at a moderate speed for about 5 to 8 minutes or until dough is silky and sticky.
7. Cover with plastic wrap and let rise in a warm spot for one hour.
8. One hour later: Dump dough onto a floured surface.
9. Fold dough several times to incorporate air. Use more flour if too sticky.
10. Spread dough with a rolling pin into a 16x20 inch rectangle.
11. Cut 30 squares.
12. Make a small hole in the middle of each square with scissors.
13. Deep fry the beignets a handful at a time. Fry each side until golden-brown.
14. Transfer beignets into a dish lined with paper towels.
15. Dust with powdered sugar and serve right away.