New Orleans Beignets

Pour yourself a cafe au lait and enjoy these New Orleans beignets served warm with a heavy dusting of powdered sugar.

INGREDIENTS

- Whole milk - Active dry yeast - All purpose flour - Sugar - Egg - Kosher salt - Unsalted butter - Vanilla extract - Vegetable oil for frying - Confectioners sugar

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Heat the milk over low heat to 105 - 110 degrees. Pour into a small bowl or measuring cup and whisk in the yeast. Let stand for a couple minutes until it begins to activate and froth.

INSTRUCTIONS

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Combine the flour, sugar, egg, salt, and butter in the bowl of a stand mixer and beat with the paddle attachment until combined.

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Pour in the milk/yeast mixture and vanilla and beat until just combined. Switch to the dough hook and knead the mixture for 3-4 mins. Mixture will be smooth, but still quite tacky.

Rub a little vegetable oil in a large bowl and turn the dough into the bowl, turning once to coat. Cover tightly with plastic wrap and place in the refrigerator to chill at least 4 hours or overnight.

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