New Orleans Beignets

Directions

• 1)

  In a small bowl, mix together the flour, salt, and instant yeast (if using active dry yeast, see Chef’s Tip below).

• 2)

  Heat the milk until scalding. It should just begin to steam, but not boil (about 180°F).

• 3)

  Combine the sugar and butter in a large mixing bowl. Pour the steaming milk over the top and stir so that the butter melts and the sugar dissolves. Allow the mixture to cool until it’s lukewarm; the temperature needs to be lower than 115°F to avoid killing any yeast.

• 4)

  Add the egg to the milk mixture and whisk to combine.

• 5)

  Add the vanilla extract to the milk mixture and whisk to combine.

• 6)

  Add the wet ingredients to the dry ingredients and mix well to combine. (Alternatively, you can mix the dough in a stand mixer with a paddle attachment until combined.)

• 7)

  Place the dough on a floured counter and knead it until it’s soft and pliable, about 3-5 minutes. (Alternatively, you can knead the dough in a stand mixer with a dough hook on medium speed until a smooth and sticky dough forms.)

• 8)

  Place your kneaded dough into a large, lightly oiled bowl. Cover it with plastic wrap and allow it to rise for about 1 hour, or until it has doubled in size.

• 9)

  Place the dough onto a floured surface, and flour a rolling pin. Roll out the dough to about 1/4-inch thickness. Cut the dough into triangles or squares using a regular knife, dough knife, or a pizza cutter.

• 10)

  Place the dough pieces on a lightly oiled cookie sheet and cover them with plastic wrap that has also been lightly oiled. Allow the dough pieces to rise for 30 minutes to 1 hour, or until they have almost doubled in size.

• 11)

  Heat the oil to 375°F.

• 12)

  Carefully add the dough pieces in small batches to the oil, using a slotted spoon or a fry basket. Cook the beignets for 1-2 minutes, or until golden brown, and then flip them and cook for another 1-2 minutes, or until golden brown on the second side. Remove the beignets and place them on a plate lined with paper towels to drain and cool.

• 13)

  Once they have cooled slightly, coat the beignets with powdered sugar. Serve warm.