New Orleans Beignets

 I cut them larger and only had 24 but next time I will cut smaller.  They will cook quicker and won’t be as brown. These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies.

Yield 20 beignets 

INGREDIENTS

• 8 oz. (230 ml) warm water
• 1 oz. (30 g) active dry yeast
• 1 oz. (30 g) sugar
• 1/2 teaspoon salt
• 1 oz. (30 g) milk powder
• 3 oz. (85 g) unsalted butter, room temperature
• 1/4 teaspoon vanilla extract
• 2 large eggs
• 6 oz. (170 g) cake flour
• 11 oz. (311 g) bread flour
• 1/2 tablespoon baking powder
• oil for deep-frying
• powdered sugar

INSTRUCTIONS

Mix the water and active dry yeast together, let sit for 10 minutes.

On a stand mixer using a whip attachment, mix the sugar, salt, milk powder, unsalted butter and vanilla extract until light and foamy on high speed. Add the eggs, one at a time, on medium speed. Add the yeast mixture to it.

Change the whip to hook attachment and add the cake flour, bread flour and baking powder. Beat on low speed and then on high speed, until the dough separates from the side of the bowl. Let the dough rise for one hour.

Transfer the dough onto a lightly floured surface, roll it out to about 1/4-inch thickness and cut into 1-inch to 2-inch squares. Heat 3 inches of oil in a frying pan on medium-low heat. When the oil is fully heated, drop the dough and fry them in batches. Keep turning the beignets and deep fry until golden brown. Transfer the beignets out with a strainer and drain on paper towels. Sprinkle the powdered sugar generously and serve warm.    

Recipe and photo from Pinterest.

#louisianasbesttreats